I didn't do a thorough search, but I found a post at Chow Hound where someone said the restaurant they worked at would fill a large jar with parmesan cheese rind and then pour over a good oil. Cover and let steep for a couple days.

Here is a recipe that I found at abc.net.au:

Parmesan Oil

Degree of difficulty: Low
Preparation time:5 minutes
Cooking time: 8 hours
You need:

500gm left-over parmesan rinds
3 cups canola oil (vegetable oil, or a blend of canola & olive oil*)
Method:

Place parmesan rinds and oil in a heavy-based pot over very low heat for about 8 hours. Allow to cool. Strain through a fine sieve (muslin cloth), pour into a sterilised jar and seal.

*the olive oil has a stronger, fruity flavour that might overpower the flavour of the infused oil

The recipe source for the salad dressing explained in her blog that she makes Parmesan infused oil by placing rinds from the cheese into a bottle of quality olive oil. She says that after about a month the oil takes on the aroma (and probably taste, as well) of the Parmesan.

You could also place the rinds into a Ball canning jar with olive oil and place in a hot water bath or pressure canner.

Dan