Rosemary-Olive Oil Popcorn


Greek recipes for snacks abound, from dips and spreads to small pies. But this Greek olive oil infused popcorn is in a league of its own, the perfect Mediterranean diet addiction and a healthy snack to boot!

Ingredients

  • 225 g/1 cup popcorn kernels
  • 110 ml plus 2 tbsp extra virgin Greek olive oil recipe follows
  • Rosemary infused oil:
  • 3 sprigs fresh rosemary plus more for garnish
  • Sea salt to taste

Instructions

  1. Place the olive oil and rosemary in a small pot and warm over low heat. Do not allow the oil to boil. Remove and set aside for a half hour or place in a bottle and store.
  2. Stir the popcorn kernels and 100ml of the infused oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes.
  3. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining two tablespoons oil. Sprinkle with salt and garnish with additional rosemary and serve.

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