You can use any Pickle Creek infused olive oil that you like in this recipe. My personal favorites are Greek Basil & Garlic and Lemon Basil & Garlic!
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1/3 c. popocorn kernels
- 3-4 tbsp. Pickle Creek infused olive oil
- 1/4 c. grated Parmesan cheese
- sea salt to taste
Ingredients
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Instructions
- Pop the popcorn using your usual preferred method. You can use an air popper, or, if you like, you can pop the popcorn in a large, heavy pot with a tight-fitting lid. Coat the bottom of the pan with 3 tbs. of oil for popping (I like to use coconut oil as my popping oil) and heat over low heat. Drop in 1 kernel of corn. When it pops, add the remaining corn. Cover and shake the pan until all the corn has popped.
- Transfer popped corn to a large bowl. Drizzle with Pickle Creek herb-infused olive oil and sprinkle with Parmesan cheese. Toss gently to combine and add salt to taste. Enjoy!
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