EVOO Popcorn 3 ways!

Perfect Stovetop Popcorn with EVOO

Directions

  1. In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it.

  2. Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop.

  3. Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).

  4. Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)

  5. Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.

Kefi Life® Extra Virgin Olive Oil Kefi Life® Extra Virgin Olive Oil
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Kefi Life® Extra Virgin Olive Oil
$19.95

Recipe by Cookie & Kate

Ingredients

  • 2 tablespoons Kefi Life® extra-virgin olive oil

  • ½ cup popcorn kernels, divided

  • Salt, to taste

EVOO popcorn with smoked paprika & rosemary

Ingredients

  • ¼ cup popcorn kernels

  • 2 tablespoons Kefi Life® EVOO

  • ½ teaspoons smoked paprike

  • ½ teaspoon crushed dried rosemary

  • salt & pepper to taste

Recipe by Cookin Canuck

directions

  1. Pop the popcorn kernels using an air popper.

  2. In a small glass bowl, stir together the olive oil, smoked paprika, rosemary and salt. Microwave until just heated, about 20 seconds.

  3. Drizzled the oil mixture over the popcorn, tossing with your hands. Serve.

EVOO popcorn with aleppo pepper and lime zest

Recipe by The Mediterranean Dish

Ingredients

  • 3 to 4 tablespoons Kefi Life® EVOO + more for later

  • ½ cup corn kernels

  • Kosher salt

  • Aleppo pepper to taste

  • 1 or 2 limes

directions

  1. Heat the oil in a large saucepan with 3 popcorn kernels over medium-high heat until shimmering. Watch for the kernels to pop, as soon as they do, the oil is ready (quickly remove the 3 popcorns, so they don’t burn).

  2. Add the rest of the popcorn kernels and cover the pan. Shake the pan to make sure the kernels are in one single layer. Cook, covered, over medium-high heat, listening for the kernels to all begin to pop, gently shake the pan back and forth a couple times. (It helps to keep a small opening at the top to allow for venting so the popcorn does not turn soggy).

  3. Once the popping has slowed down to one pop every few seconds, the popcorn is ready (it helps if your saucepan lid is glass so you can see through).

  4. Remove the lid and transfer the popcorn to a large bowl. Immediately drizzle with a bit of extra virgin olive oil and season generously with Kosher salt, Aleppo pepper and lime zest.