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.