Eating Light: Homemade Popcorn with Olive Oil

Faith Durand
Faith DurandSenior Vice President of Content at AT Media
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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updated May 3, 2019
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We grew up in a popcorn-eating family. Every movie night, every game day, and every holiday evening, there was popcorn on the coffee table. We rarely ate microwave popcorn, so the smell of hot canola oil and the sound of kernels exploding against the inside of a steel pot bring back memories.

We still love homemade popcorn, and we just found a new reason to make it much more often. Olive oil!!

Olive oil on popcorn is hardly a new idea. We can’t take credit for it, but we do find it hard to believe we didn’t try it sooner! It’s so simple and delicious.

We only tried it in the first place because we have these four precious little bottles of olive oil from

Oliviera

We’ve been looking for ways to enjoy the flavors of these oils, and it turns out that hot popcorn is simply the best. The heat releases so much flavor from the oils, and popcorn itself is mild enough to really let the oil shine.

We can hardly wait to try this with all our olive oils, then move to walnut and truffle oils!

What’s your favorite topping for fresh popcorn?

Related: How To Make Popcorn

(Images: Top:

Gregory Han

Flickr member jslander licensed for use under
Creative Commons)
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