Rosemary Olive Oil Popcorn
Rosemary Olive Oil Popcorn
COOKING LABEL
Easy
Prep Time
5-10 minutes
Cook Time
None
Serves
8-10 cups
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Full Product Description
This Rosemary Olive Oil Popcorn recipe uses Pasolivo's Rosemary Olive Oil to give this healthy snack a fresh, herbaceous flavor.
Ingredients
- 1 tablespoon Pasolivo California Extra Virgin Olive Oil
- 2 tablespoons Pasolivo Rosemary Olive Oil
- 1/2 tablespoon Pasolivo Truffle Sea Salt, or to taste
- 1-2 tablespoons Pasolivo Herbs de Provence Blend, or to taste
- 1/2 cup popcorn kernels
Preparation
- Coat the bottom of a large stockpot or Dutch oven with about 1 tablespoon of California Blend Extra Virgin Olive Oil.
- Heat over medium-high and add three popcorn kernels to test the temperature. Once the three kernels have popped, add in the remaining popcorn kernels in a single layer, cover with lid, and shake to coat.
- Lower the heat just slightly and continue to cook and shake occasionally until the popping slows, about 3 minutes.
- Remove from heat and continue to shake until the popping stops. Add the Rosemary Olive Oil, Truffle Sea Salt and Herbs de Provence to taste and stir to completely coat.
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