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6 cups freshly popped, warm popcorn ( I air-pop it)
1/3 cup Wild Mushroom-Sage Olive Oil + 2 tablespoons
1/2 cup freshly grated Asiago cheese + 2 tablespoons
Fresh cracked pepper to taste
sea salt to taste

In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the mushroom sage olive oil over the sides and bottom of the bowl.  Alternatively, you can use an oil mister to spray the oil on to the popcorn. 

Add the still warm popcorn to the bowl and toss to coat evenly.  Add 1/2 cup grated Asiago, and a few turns of fresh cracked pepper, and salt to taste.  Toss to coat again.  Finish by drizzling the remaining mushroom-sage olive oil over the top along with two tablespoons of Asiago, and more black pepper.

Other excellent variations include:

Persian Lime Olive Oil + Baklouti Olive Oil for chili-lime popcorn
Garlic Olive Oil + Butter Olive Oil for garlic-butter popcorn
Tuscan Herb + freshly grated Pecorino Romano Cheese = Paisano Popcorn
Cayenne Olive Oil + Baklouti Olive Oil = "Three Alarm Popcorn"
Cayenne Olive Oil + Garlic Olive Oil = Chili-Garlic Popcorn
Lemon Olive Oil + Garlic Olive Oil = Lemon-Garlic Popcorn