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!
- 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
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.
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.
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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