Rich & Savory: A Guide to Our Parmesan & Garlic Olive Oil

Some flavor combinations are simply timeless. Parmesan and garlic is one of them — the nutty, salty depth of aged Parmesan meeting the mellow, savory warmth of roasted garlic in a way that makes almost everything taste better. Our Parmesan & Garlic Olive Oil captures that combination at the source, cold-fused during pressing to lock in both flavors with a clean, lasting intensity. The result is an oil that's rich enough to stand on its own as a dipping oil, yet versatile enough to elevate everything from roasted vegetables to pasta to popcorn.

Product Summary

  • Tasting Notes: Nutty, aged Parmesan with mellow roasted garlic, a savory umami depth, and a smooth, lingering finish.

  • Ideal Applications: Bread dipping, tossing with pasta or gnocchi, roasting potatoes and vegetables, drizzling over pizza, finishing risotto, or popping popcorn for an elevated snack.

  • Recommended Pairings: Exceptional with our Aged Traditional Dark Balsamic Vinegar for a rich dipping combination, or our Garlic Cilantro Balsamic Vinegar for a bold, savory vinaigrette.

  • Availability: 375ml bottles.

Featured Recipe: Parmesan Garlic Roasted Potatoes

These are the roasted potatoes that disappear first at every gathering. The Parmesan & Garlic Olive Oil does double duty here — coating the potatoes before roasting to build a golden, crispy crust, then finishing the dish with an extra drizzle straight from the bottle. Simple, crowd-pleasing, and endlessly repeatable.

Ingredients:

  • 2 lbs baby potatoes or Yukon Gold potatoes, halved

  • 3 tablespoons Durango Olive Oil Company Parmesan & Garlic Olive Oil, plus more for finishing

  • 1/2 cup freshly grated Parmesan cheese, divided

  • 1 teaspoon coarse salt

  • 1/2 teaspoon freshly cracked black pepper

  • 1/2 teaspoon smoked paprika (optional)

  • 2 tablespoons fresh flat-leaf parsley, chopped

Instructions:

  1. Preheat: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.

  2. Toss: In a large bowl, combine the halved potatoes with the Parmesan & Garlic Olive Oil, half the Parmesan, salt, pepper, and smoked paprika if using. Toss until every piece is well coated.

  3. Roast: Spread the potatoes cut-side down in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping once halfway through, until golden brown and crispy on the cut sides.

  4. Finish: Remove from the oven and immediately sprinkle with the remaining Parmesan. It will melt slightly from the residual heat. Drizzle with a little extra Parmesan & Garlic Olive Oil straight from the bottle.

  5. Serve: Transfer to a serving platter, scatter with fresh parsley, and serve immediately.

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