This recipe is courtesy of Chef Rachel. Scroll down to see other variations:


6 cups freshly popped, warm popcorn ( I air-pop it)
1/3 cup Sunshine Coast Olive Oil Co.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 + Olio Nuovo Baklouti Agrumato Olive Oil for chili-lime popcorn
UpGarlic Olive Oil + Butter Olive Oil for garlic-butter popcorn
Tuscan Herb + freshly grated Pecorino Romano Cheese = Paisano Popcorn
Cayenne Agrumato Olive Oil + Baklouti Agrumato Olive Oil = “Three Alarm Popcorn”
Cayenne Agrumato Olive Oil + Garlic Olive Oil  for Chili-Garlic Popcorn
Lemon Agrumato Olive Oil + Garlic Olive Oil Lemon-Garlic Popcorn