Ingredients:

6 cups freshly popped, warm popcorn (I air-pop it)

1/3 cup Olive Lucy’s UP Certified Wild Mushroom-Sage Olive Oil + 2 tablespoons

1/2 cup freshly grated Asiago cheese + 2 tablespoons

Fresh cracked pepper to taste sea salt to taste

 

Directions:

In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the mushroom 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 Asiago, and a few turns of fresh cracked pepper, and salt to taste. Toss to coat again. Finish by drizzling the remaining mushroom-sage olive oil over the top along with two tablespoons of Asiago, and more black pepper.

Other excellent variations include:

  • Lime Olive Oil + Baklouti Green Chili Olive Oil for chili-lime popcorn
  • Garlic Olive Oil + Butter Olive Oil for garlic-butter popcorn
  • Tuscan Herb 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 for Chili-Garlic Popcorn
  • Lemon Olive Oil + Garlic Olive Oil for Lemon-Garlic Popcorn

 

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