Rosemary-Olive Oil Popcorn

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Greek recipes for snacks abound, from dips and spreads to small pies. But this Greek olive oil infused popcorn is in a league of its own, the perfect Mediterranean diet addiction and a healthy snack to boot!

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Rosemary-Olive Oil Popcorn

By Diane Kochilas

Prep Time 5

Cook Time 3

Servings CUPS

Mediterranean Diet, Recipes, Snacks

Prep Time 5

Cook Time 3

Servings CUPS

Mediterranean Diet, Recipes, Snacks

Ingredients

225 g/1 cup popcorn kernels
110 ml plus 2 tbsp extra virgin Greek olive oil recipe follows
Rosemary infused oil:
3 sprigs fresh rosemary plus more for garnish
Sea salt to taste

Instructions

Place the olive oil and rosemary in a small pot and warm over low heat. Do not allow the oil to boil. Remove and set aside for a half hour or place in a bottle and store.
Stir the popcorn kernels and 100ml of the infused oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes.
Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining two tablespoons oil. Sprinkle with salt and garnish with additional rosemary and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Rosemary-Olive Oil Popcorn