Thank you for your feedback
You just added this product to your wishlist.
You just removed this product from your wishlist.
You can't add more to wishlist
You can't add more to wishlist
Are you sure you want to clear your comparison?
You can only compare products from the same category.
You just added an item to compare! Keep going!
You just removed an item to compare! Keep going!
Your compare list is full!
You only added 1 product. Please add more products to compare
Parmesan Oil
Parmesan Oil

1m read

Parmesan Oil

Permasan Oil 1920x600
Permasan Oil 375x600

Parmesan Oil


Parmesan rinds ending up in the rubbish?

Cheese and dairy are one of the most exhaustive food groups to produce, which is why throwing them away has a bigger impact than you might think. Parmesan’s hard texture means that you might think its rinds are rendered useless after you have shaved off all of the cheese.

The longer you leave it, the more intense the flavour. Drizzle on top of pizzas, risottos and salads for a smooth taste of parmesan, or use in cooking for an extra hint of flavour. Use up every part of your parmesan, reduce waste and make your tasty dishes even tastier!






10 MIN.


  • 500ml olive oil
  • 45g Parmesan rinds



  1. Cut off the parmesan rinds.
  2. Put the rinds into a glass oil container.
  3. Pour the olive oil on top.
  4. Seal and store in a cool and dark place.
  5. Pour and enjoy.