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!
PREP TIME 5 minutes
COOK TIME 3 minutes
g/1 cup popcorn kernels
plus 2 tbsp extra virgin Greek olive oil
Rosemary infused oil:
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.