When it comes to snacks, I love fresh, air-popped popcorn. It’s healthy, quick, vegan and gluten free. But, when it comes to seasonings on the popcorn, I fret.
Many commercially produced seasonings have MSG and other artificial flavors and preservatives in them. It kind of negates the healthiness of air-popped popcorn! As a result, I’ve started playing around with my own seasonings — olive oil, fresh cracked pepper, rosemary, garlic, Parmesan cheese.
I prefer olive oil to butter, because it’s a good fat, vegan and really, I just prefer the taste! So, when I got a bottle of Bertolli Extra Virgin Olive Oil to try, I immediately used it in my popcorn testing. It gave my popcorn a light, fresh flavor with a touch of fruitiness.
For this I used dried rosemary, but have used fresh in the past. When using fresh rosemary, cut the pieces into smaller ones instead of crushing them, and depending on how much rosemary flavor you like, you may want to use just a tad bit less than you would with dried.
1-2 tablespoons of Bertolli Extra Virgin Olive Oil
1/4 – 1/2 teaspoon rosemary
1/2 cup Orville Redenbacher’s Gourmet Popping Corn
In a small dish crush the rosemary and add a tablespoon of the olive oil, along with a sprinkle of salt. Let it sit for about 15 minutes.
Drizzle a little bit of olive oil in a large bowl, and place under your air popper. Using the popper (I like the Presto Pop Lite hot air popper) pop the kernels according to the directions.
Once the kernels are popped spoon the olive oil and rosemary mixture over the top. Either mix or if the bowl has a lid, like the one I always use, cover and shake. Depending on the popcorn, and your taste, you may want to drizzle a little more olive oil over the top or add a little extra salt.