- 1/4 cup extra virgin olive oil (EVOO), plus more for drizzling
- 1/2 cup popcorn kernels
- 1 sprig oregano
- 1 sprig thyme
- 1 sprig rosemary
- 2 cloves garlic
- Freshly grated Parmesan cheese
- Salt and black pepper
- Heat the EVOO, popcorn kernels, herbs and garlic in a covered pot over medium-high heat. Shake the pot until the popping slows, about 3 minutes.
- When the popcorn is popped, toss with the Parmesan, salt and black pepper. Drizzle with some EVOO at the end as well.