Perfect Olive Oil Popcorn

By Troy Johnson


  • 3+ Tbsp. Fresh Harvest Butter Olive Oil
  • 1/3 cup of high quality popcorn kernels
  • A 3-quart covered saucepan
  • Salt to taste


Heat the 3 Tbsp. Butter Olive oil in a 3-quart saucepan on medium-high heat. Put 3 or 4 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud – it’s fun to do with the kids.) Waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts again, gently shake the pan by moving it back and forth over the burner.

Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).

Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop, and nothing burns. Drizzle a bit more Butter Olive Oil on the popcorn and toss with some salt (optional). Serve immediately.

Option: you can air-pop the corn as well and drizzle with the Fresh Harvest Butter Olive Oil & salt. (We do it like this: drizzle, toss, drizzle, toss, salt, toss, and serve.)


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