Knausgård Ventures

After more than two decades spent exploring the vast tapestry of Iberian gastronomy and culture, our aim is simple; to share our discoveries and bring the truly great gems of Spanish cuisine to the Norwegian kitchen. As such, we are proud to be a part of the Aceites Cazorla team.

Where it all began

Behind every unique product lies an extraordinary story, and the olive oil adventure in Cazorla is no exception. In the heart of Spain’s largest protected natural park, the Sierra de Cazorla, Segura y Las Villas (UNESCO Biosphere Reserve), olive cultivation began almost three millenia ago when the Phoenicians introduced Syrian olive trees to the mineral-rich mountainous terrain.

As time passed, it became evident that the unique region, teeming with wild aromatic herbs such as rosemary, thyme and lavender – all of which contribute to the distinct flavor of the Royal – possessed the ideal microclimate for olive tree cultivation.

The large-scale production we witness today, however, is a relatively recent phenomenon, as the earlier farmers lacked the necessary equipment to supply beyond their own borders. Thus, it is only in more recent times that Aceites Cazorla has made a name for itself as a hallmark of the international olive oil market.

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Aceites Cazorla S.C.A.

The year 1951 marks the beginning of a new chapter in Cazorla’s history. Thirty-three local farmers formed a cooperative with the aim of improving the cultivation standards in the region by co-funding shared presses, mills, and various production equipment for the community.

Today, seventy years later, Aceites Cazorla S.C.A. consists of sixteen mills and more than 2.500 local olive farmers – each possessing the unique knowledge and understanding of their own olive groves, passed down through countless generations.

Thus, combined with state-of the art equipment and mills, stringent quality controls, and an ideal microclimate for olive cultivation, it’s perhaps no surprise that 20% of the world’s olive oil originates from the region today.

The varieties

Of the olive oil produced in this region, less than 5% comes from the Royal variety; the rest being Picual which is another native, yet simpler variety to work with due to the sensitivity and small yield of the old Royal trees. However, it is perhaps worth mentioning that the quality of the Picual from Cazorla is deemed as one of the best in Spain, due to the fact that a tiny percentage of the olives used in this oil are actually Royal.

Seeing as only a small amount of Royal can significantly enhance the quality of any given oil, we take deep pride in being the exclusive distributor of the 100% pure Royal EVOO from Aceites Cazorla in Norway.

It stands as a testament to our commitment to bringing the finest from Spain to your table.

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Meet the team


Karsten Knausgård Svendsen



Marcus Stenby Johansen