Prev Next

Rosemary Popcorn

Level: Easy

Prep time: 5-10 minutes

Cook time: None

Yield: 8-10 cups

  • Share

1 Tbsp California Extra Virgin Olive Oil
2 Tbsp Rosemary Olive Oil
1/2 Tbsp Truffle Sea Salt, or to taste
1-2 Tbsp Herbs de Provence Blend, or to taste
½ cup Popcorn Kernels
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.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



Our collection of appetizer recipes will give you the perfect start for a weekday meal, special party, holiday open house, or casual get-together...

Read More

Tell us what you think about this item!

Write A Review
    Please, wait...