6 c. freshly popped, warm popcorn
1/3 c. Wild Mushroom and Sage Olive Oil, plus 2 Tbsp.
1/2 c. Parmesan cheese, plus 2 Tbsp., freshly grated
fresh cracked pepper, to taste
sea salt, to taste
In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the Mushroom and Sage 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 Parmesan, and a few turns of fresh cracked pepper, and salt to taste. Toss to coat again. Finish by drizzling the remaining Mushroom and Sage Olive Oil over the top along with two tablespoons of Parmesan, and more black pepper.
Other excellent variations include:
Lime Olive Oil + Baklouti Green Chili Olive Oil = chili-lime popcorn
Garlic Olive Oil + Butter Olive Oil = garlic-butter popcorn
Tuscan Herb Olive Oil + freshly grated Pecorino Romano Cheese = Paisano Popcorn
Red Cayenne Chili Olive Oil + Baklouti Green Chili Olive Oil = "Three Alarm Popcorn"
Red Cayenne Chili Olive Oil + Garlic Olive Oil = Chili-Garlic Popcorn
Lemon Olive Oil + Garlic Olive Oil = Lemon-Garlic Popcorn