Rosemary Olive Oil Popcorn
Rosemary Olive Oil Popcorn
COOKING LABEL
Easy
Prep Time
5-10 minutes
Cook Time
None
Serves
8-10 cups
Download
Send a copy to email:
By entering your email, you agree that it will be seen by the store owner and may contact you.
Open here
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.
#ExperiencePasolivo
Be the first to know
- Choosing a selection results in a full page refresh.
- Opens in a new window.