Olive Oil Popcorn Food

OLIVE OIL POPCORN

Olive Oil Popcorn image

Provided by Daphne Brogdon

Time 10m

Yield 4 servings

Number Of Ingredients 3

Ingredients

6 tablespoons olive oil
1 cup popcorn kernels
Kosher salt

Steps:

Heat 2 to 3 tablespoons of the olive oil in a large pot over medium heat. Add the popcorn kernels, cover the pot, and cook until popped, shaking the pot occasionally, 4 to 5 minutes. Turn off the heat and drizzle the popcorn with the remaining olive oil while stirring. Season with salt and then give one final stir. Transfer to a serving bowl.

POPCORN WITH ROSEMARY INFUSED OIL

Popcorn with Rosemary Infused Oil image

Provided by Giada De Laurentiis

Time 13m

Yield 16 servings

Number Of Ingredients 5

Ingredients

1 cup popcorn kernels
1/2 cup plus 2 tablespoons Rosemary Infused Oil, recipe follows
Salt
1 cup olive oil
5 to 6 fresh rosemary sprigs (each 5 inches long)

Steps:

Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve.
Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.

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