Popcorn popped in olive oil is deliciously addictive. Have you tried it? This coveted popcorn recipe is straight from Brenda Rea's recipe arsenal, which means it's from scratch - aka made on the stove top.
Salty, crunchy and savory, olive oil stove top popcorn is naturally gluten-free. It's a quick and healthy snack that can be whipped up in under 10 minutes. You better believe this was Brenda's go-to treat when she had five kids all under 10 running around the house.
If this is your first time, or you're more of a purist, we recommend using a signature extra virgin olive oil, like our Delicate EVOO or Balanced EVOO.
Add enough oil to layer the bottom of a large pot. Heat the oil on medium-high heat. Put 3 or 4 popcorn kernels into the oil and cover the pot. When the kernels pop, add enough popcorn kernels to cover a single, even layer. Cover pot.
The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, 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.
Salt to taste and it's ready to eat! No need to add butter - olive oil adds enough flavor for a delicious and healthy treat!
Have you made popcorn with olive oil? What is your favorite flavor to use? Let us know in the comments below!