Ingredients for Parmesan Oil
- 2 cups (473ml) extra virgin olive oil
- Parmigiano Reggiano Cheese
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How to Make Parmesan Oil
- In a small saucepan, gently heat 2 cups (473ml) of extra virgin olive oil over low heat.
- Add 1 cup (100g) of finely grated Parmesan cheese. Stir continuously for 10-15 minutes, or until the cheese is melted and forms small clumps.
- Remove from heat and let the mixture cool completely. This allows the flavors to meld.
- Line a fine-mesh sieve with cheesecloth and place it over a clean bowl. Carefully pour the oil mixture through the sieve, pressing gently on the cheese solids to extract as much oil as possible.
- In a sterilized 2-cup (473ml) bottle, add the strained Parmesan oil and 3/4 oz (20g) of freshly shaved Parmesan cheese for extra visual appeal and texture.
- Seal the bottle tightly and label it with the date. Store in a cool, dark place for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
0g
Fat
201g
Carbs
0g
