Persian Lime Popcorn

We love making popcorn at the store to hand out as samples.  If you like spice, see variation below.

Needed for this recipe:

Sunshine Coast Olive Oil Co. Persian Lime Olive Oil
•Tri-coloured popcorn
*Lime Sea Salt

*optional: Sunshine Coast Olive Oil Co. Cayenne Chili Olive Oil


• 1/3 cup organic popcorn kernels
• 2 Tablespoons Sunshine Coast Olive Oil Co. Persian Lime Olive Oil
• ¼ teaspoon (approx.) Lime Sea Salt

*optional: if you want to make this recipe chili lime, add a dash of Sunshine Coast Olive Oil Co. Cayenne Chile Olive Oil


Pop your corn using whatever method you normally use.  If you use an oil popper,  we generally use Sunshine Coast Olive Oil Co. Butter Olive Oil for the popping part because we have it on hand,.  You can use the Persian Lime Olive Oil if that is what you have or and Robust Ultra-Premium Extra Virgin Olive Oil from our collection..

Once the corn has popped, place in a large bowl with a lid (if you have one).  Sprinkle on the olive oil, spinning the bowl so the oil does not clump in one place.  Alternately, you can drizzle the olive oil down the sides of a large serving bowl and add the popped corn gradually into the bowl, tossing to coat as you go. Add the lid to the bowl, then shake well so that the oil coats throughout the popped kernels.  Remove the lid and sprinkle sea salt on, sprinkling a little bit everywhere rather than in one big clump.  Close the lid again and shake the salted popcorn well.

Taste test, and then add more oil or salt as needed.