The Best Popcorn You’ll Ever Eat

Salty, savory, and a little smoky—this trio of The Olive Leaf infused oils turns a simple bowl of popcorn into a movie-night obsession. Each kernel gets glossy flavor and stays crisp, no melted butter required.

Ingredients (makes ~6–8 cups)

• 1 Tbspd
• 1 Tbsp The Olive Leaf Chipotle Olive Oil
• 1 Tbsp The Olive Leaf Butter Olive Oil
• ¼ cup high-quality popcorn kernels
• Fine salt, to taste

Directions

Popper method

1. Add the three oils to your automatic popcorn popper.
2. Add kernels and pop per manufacturer instructions.
3. Salt to taste; toss well.

Stovetop method

1. In a medium pot, add the three oils and 3 kernels. Cover; set over medium heat.
2. When the test kernels pop, add remaining kernels in an even layer. Cover, leaving the lid slightly ajar for steam to escape.
3. Shake the pot gently as popping accelerates. When pops slow to 2–3 seconds apart, remove from heat.
4. Immediately transfer to a bowl; season with salt and toss.

Flavor Variations & Toppings

• All-Butter “Theater”: Use only Butter Olive Oil; finish with extra-fine salt.
• Spicy: Go all-in with Chipotle Olive Oil and a pinch of chili powder or Tajín.
• Truffle Night: Use White Truffle Olive Oil and finish with Black Truffle Salt.
• Zesty Parm: Grate Parmesan and add a squeeze of lime over the Garlic–Chipotle–Butter base.
• Vegan “Cheesy”: Sprinkle nutritional yeast for a cheesy vibe.

Pro Tips

• Warm the bowl first (30 seconds in a low oven) so the oils stay fluid and coat evenly.
• Season in layers: a little salt as it falls into the bowl, then a final toss.
• Leftovers? Keep uncovered at room temp up to 4 hours for best crunch.