Olive Oil Popcorn

Olive Oil Popcorn


6 cups freshly popped, warm popcorn (air-pop it) We love the Rancho Gordo Crimson 

1/3 cup  Olive Oil + 2 tablespoons
1/2 cup freshly grated Asiago or parmigiano cheese + 2 tablespoons
Fresh cracked pepper to taste
Sea salt to taste(we love this with our 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 Sea Salt for Truffle Popcorn
Lime Olive Oil + Jalapeno Olive Oil for jalapeno-lime popcorn
Garlic Olive Oil + Butter Olive Oil for garlic-butter popcorn
Tuscan Herb + freshly grated Pecorino Romano Cheese = Paisano Popcorn
Cayenne Agrumato Olive Oil + Baklouti Agrumato Olive Oil = "Three Alarm Popcorn"
Cayenne Agrumato Olive Oil + Garlic Olive Oil  for Chili-Garlic Popcorn
Lemon Agrumato Olive Oil + Garlic Olive Oil Lemon-Garlic Popcorn

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