Please Pass the Recipe

sharing recipes from one generation to the next

Parmesan Oil

parmesan oil doneThis is the beginning of another occasional series on Please Pass The Recipe. “Waste Not Want Not” will highlight money saving, ingredient stretching and flavour enhancing ideas in the kitchen that will keep frequently discarded foodstuffs out of the landfill. I will share with you how I make use of ingredients  in our kitchens that are loaded with flavour, stuff that can be used as a natural flavour enhancer without all the spooky numbers that are present on processed food labels, as well as some creative uses for boring  ingredients past their best. By applying a little old fashioned thrift to housekeeping not only can you save money but also add variety, flavour and pizazz to your kitchen repertoire.

Parmesan Cheese Rinds are a valuable kitchen commodity.

to make parmesan oil:

Pour extra virgin olive oil into a sterile, wide necked glass jar that has a screw lid or clip top. Add the tough outer rinds of your Parmesan cheese to the oil as you trim them off or you can collect them in the freezer. The more cheese rinds you put in the oil, the more cheesy flavoured the oil will be. You may also opt to add a peeled clove of garlic or a sprig of rosemary into the jar.  Store in a cool dark place.

Allow1 month for the flavour to develop.

Use parmesan oil in salad dressings, for dipping crusty bread or brush on vegetables before grilling. Great for making pita crisps.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

4 comments on “Parmesan Oil

  1. Pingback: Pita Crisps « Please Pass the Recipe

  2. ladyredspecs
    October 16, 2012

    Masses Better than chucking them in the bin, and its delicious too! X


  3. Leah
    October 15, 2012

    I am so doing this with my next collection of parmesan rinds!


  4. arcana29
    October 12, 2012

    Reblogged this on arcanumatrandom.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.


This entry was posted on October 12, 2012 by in FODMAP diet, Food, Gluten Free, Pantry Essentials, Preserves, Side Dishes & Salads and tagged , .
%d bloggers like this: