A Five-Generation Legacy on the Lofoten Sea
Rolf Jentoft, now 68, represents the fifth generation of a Ballstad family whose roots in Lofoten date back to 1862. Over a century and a half, the Jentofts helped shape the region’s fishing economy—moving deftly among fresh, salted, frozen and dried fish—and carving out a special place for cod liver oil. Ballstad even hosted the area’s first omega-3 oil company in 1972, cementing its status as a northern hub for marine oils.
The 2016 Transformation: Craft Meets Automation
In June 2016, Jentoft led a sweeping modernization of the cod liver oil facility. The overhaul replaced manual valves, protective gear, and labor-heavy routines with a fully closed, computer-controlled process. The new line isn’t merely efficient; it’s gentler on the oil, preserving delicate qualities that translate into a cleaner, higher-grade product. Such a leap required multi-million investments and a zero-compromise stance on quality.
Quality as a North Star
Every stage is designed to protect purity, taste, and stability. The result is an oil worthy of “noble drops” in green glass—a nod to both tradition and meticulous standards. Throughout the year, tanker trucks roll from Ballstad to Oslo, where the oil is further refined and bottled by one of Norway’s most storied names.
Partnering with a Norwegian Icon
Peter Møller, founded in 1854 by pharmacist Peter Möller, remains a cornerstone of Norwegian cod liver oil culture. The Ballstad–Oslo link connects modern Lofoten production with a national brand that helped define what premium cod liver oil should be.
Before the Bulb: Oil for Light and Life
Long before electricity, British producers steamed cod liver oil in Ballstad—not just for health tonics, but to fuel lamps around the world. The process also yielded stearin, a key ingredient in candles, illuminating homes and harbors alike. Jentoft’s great-great-grandfather took over those early British operations, and the family never looked back. For Rolf, continuing the craft felt less like a career choice and more like honoring a calling: if cod liver oil supports people’s health, every detail must meet the highest standard.
The Method Behind the Name
Peter Møller’s Steam Breakthrough (1854)
In 1854, Peter Møller introduced a direct-steam technique that transformed the industry. By heating cod livers with live steam to roughly 70 °C for about twenty minutes, producers could draw a clear, golden-yellow medicinal oil with a fresh liver character—far superior to earlier, harsher methods. That insight still echoes in modern facilities like Ballstad’s, where controlled temperatures, closed systems, and careful handling define the difference between ordinary oil and truly refined omega-3.
