Once you’ve tried this stovetop Olive Oil Popcorn, you’ll never want to go back to air-popped or microwave popcorn again! Flavored with Garlic and Rosemary, this is the perfect savory snack and takes less than 10 minutes from start to finish. Best of all, the popcorn is cooked in Extra Virgin Olive Oil, making this a deliciously healthy snack.
Want more tasty popcorn snack recipes? Try our Homemade Poppycock Recipe or this sweet and salty Peanut Butter Popcorn.
What is the healthiest oil to pop popcorn in?
Most stovetop popcorn recipes use Canola Oil because it has a high smoke point, which means it can get very hot without burning. However, Canola Oil is higher in saturated fat than other oils. The healthiest oil to pop popcorn in is Extra Virgin Olive Oil. You can also use similar oils, like Avocado Oil or Walnut Oil, which also have healthier fats.
Olive oil, however, has a lower smoke point than Canola Oil, so you’ll want to cook the popcorn at a lower heat. You won’t notice much of a flavor difference when you cook the popcorn in Olive Oil, and you can feel great about eating a whole-grain snack cooked in healthy fats.
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What Ingredients Do I Need for Olive Oil Popcorn?
To make Olive Oil Popcorn, all you need are popcorn kernels and extra virgin olive oil. However, adding a little salt and flavor to your popcorn makes it a much tastier snack. To make this flavored Olive Oil Popcorn, you’ll need the following ingredients.
Popcorn Kernels – I have found that buying high-quality popcorn kernels makes all the difference between how many pop and how many remaining kernels are left in the bottom of the pan. I always use Orville Redenbacher kernels with great success!
Extra Virgin Olive Oil – This really takes your popcorn to the next level! It’s full of antioxidants and healthy monounsaturated fats. Plus, it even has anti-inflammatory properties!
Salt – I like my popcorn a little bit salty, but if you decide to add a little bit of salted butter for flavor, you’ll want to cut back on the salt. Add salt to taste.
Garlic Powder – This adds so much delicious flavor to the popcorn!
Rosemary – I like to use fresh rosemary chopped very finely, but dried rosemary works here too.
Salted Butter – The butter is optional in this recipe, but even just a tablespoon drizzled over the popped corn adds tons of flavor.
How to Make Olive Oil Popcorn
Before you pop the corn, mix together the Garlic Powder, Rosemary, and Salt in a small bowl. If you are using butter for added flavor, go ahead and melt it before you begin.
To make this stovetop Olive Oil Popcorn, you’ll need a heavy-bottomed 8-quart pot. Cheaper pots without a heavy bottom don’t heat evenly and result in burned popcorn. Also, you need the space of an 8-quart pot so that the popcorn doesn’t start spilling out of the pan as it cooks.
Place your heavy-bottomed pot onto the stovetop and begin heating it over medium heat for a minute or two before you add the oil. You can check to see if your pot is hot by dripping a drop or two of water into it -if it sizzles and evaporates immediately, you’ve got a hot pot.
Let it Pop!
Once the pot is hot, add the olive oil and cover immediately. Since you started with a hot pan, the oil will heat quickly and become shimmery. Because the Olive Oil does not have a high smoke point, you want to keep the heat at medium and keep a close eye on it so that it doesn’t smoke or burn. You can test the oil to see if it’s ready by dropping a couple of kernels into the oil and immediately covering the pot. Once they pop, you’ll know the oil is ready.
Add the remaining popcorn kernels to the hot oil and cover the pot. I like to shake the pot just slightly to make sure all of the kernels are covered in the oil. The corn will start popping almost immediately. You don’t need to do anything else other than listen closely. When the corn stops popping, quickly remove it from the heat and take off the lid.
Pour the popcorn into a large bowl. Alternate sprinkling the seasoning mixture and drizzling the butter (if using butter) with tossing the popcorn to evenly distribute the flavors. Serve immediately and enjoy!
Recipe Pro Tips!
Popcorn is a fabulous snack, and when made with olive oil, it is healthy too. Here are some of our pro tips!
- Don’t overheat the olive, as it has a lower smoking point than some other oils.
- Once the kernels are covered in oil, there is no need to shake the pot.
- Use good quality extra virgin olive oil.
- Seasoning in layers will ensure great flavor throughout the popcorn.
- Sprinkling a bit more olive oil or butter onto the popcorn will help the seasonings adhere.
- Keep it light and adjust the salt to your taste.
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Olive Oil Popcorn (Garlic and Rosemary)
A delicious and healthy savory snack made on the stovetop in 10 minutes or less! Seasoned with garlic and rosemary so that this popcorn is bursting with flavor.
- 1/4 cup extra virgin olive oil
- 1/2 cup popcorn kernels
- 1 to 4 tablespoons melted butter (optional)
- 1 teaspoon salt
- 1 teaspoon rosemary
- 1/2 teaspoon garlic powder
- In a small bowl, mix together the salt, garlic powder, and rosemary. If using butter for extra flavor, melt it in a microwave-safe bowl and set aside.
- Place a heavy-bottomed 8-quart pan on the stovetop and heat over medium heat for 1 to 2 minutes or until pan is hot. You can check to make sure the pan is hot by dripping a drop or two of water into it – if it sizzles and evaporates, the pan is ready.
- Add the olive oil and cover. Since the pan is already hot, the olive oil will heat quickly and begin to shimmer. You can drop a few kernels into the oil to test – when they pop, the oil is ready.
- Add the remaining popcorn kernels and cover. Shake the pan just slightly to ensure that all of the kernels are covered in the oil. Return the pan to the heat and let it pop. You do not need to shake the pan. Just listen closely and when the corn stops popping, quickly remove the pan from the stovetop and remove the lid.
- Pour the popcorn into a large bowl and alternate sprinkling with seasoning and melted butter (if using) and tossing the popcorn to evenly distribute the flavors. Serve immediately.
Olive oil does not have a high smoke point, so you will want to keep the heat at medium and watch carefully to make sure it does not burn or smoke.
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Serving Size: 1
Amount Per Serving:Calories: 305Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 41mgSodium: 838mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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