Originally aired December 8, 2011
- 1/4 cup EVOO Extra Virgin Olive Oil
- 1/2 cup popcorn kernels
- 1 sprig oregano
- 1 sprig thyme
- 1 sprig rosemary
- 2 cloves garlic
- Fresh grated Parmesan cheese
- Salt and pepper
Heat EVOO, popcorn kernels, herbs and garlic in a covered pot over medium-high heat. Shake pot until the popping slows, about 3 minutes.
When the popcorn is popped, tossed with Parmesan and black pepper. Drizzle with some EVOO at the end as well.