6 cups freshly popped, warm popcorn ( we air-pop it & use Rancho Gordo)
1/3 cup Truffle, Rosemary, Wild Mushroom, Baklouti, Garlic
(or any Con’ Olio olive oil) + 2 tbsp
1/2 cup freshly grated Asiago cheese + 2 tablespoons, (substitute parmesan or gouda)
Fresh cracked pepper to taste
Sea salt to taste (we love our Black Truffle Sea Salt)
In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the olive oil over the sides and bottom of the bowl. Alternatively, you can use an oil mister to spray the oil on to the popcorn.
Add the still warm popcorn to the bowl and toss to coat evenly. Add 1/2 cup grated Asiago, and a few turns of fresh cracked pepper, and salt to taste. Toss to coat again. Finish by drizzling the remaining olive oil over the top along with two tablespoons of Asiago, and more black pepper.
Other excellent variations include:
White Truffle Olive Oil + Truffle Salt=Truffle Popcorn
Lime Olive Oil + Baklouti Agrumato Olive Oil= Chili Lime Popcorn
Garlic Olive Oil + Butter Olive Oil = Garlic Butter Popcorn
Tuscan Herb + freshly grated Pecorino Romano Cheese = Paisano Popcorn
Chipotle Olive Oil + Baklouti Agrumato Olive Oil = "Three Alarm Popcorn"
Madagascar Black Pepper + Garlic Olive Oil =Pepper Garlic Popcorn