9 min
5 min
4 min
10 servings


  • 3 cups popped popcorn, recipe follows
  • 1/4 cup basil infused olive oil
  • 2 tablespoons grey salt
  • Freshly ground black pepper
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup olive oil
  • 1 1/2 cups popcorn


Drizzle basil infused oil over the popcorn. Grind grey salt in a spice grinder (a coffee grinder also works well for this purpose) until fine ¿ it will stick to the popcorn more evenly if the crystals are smaller. Add black pepper, then grate parmesan over the popcorn.;


Preheat a large cast iron Dutch oven on a stovetop over high heat. Add olive oil, then popcorn. As soon as it begins to pop, cover and turn down to medium heat until sound of popping stops, about 3 to 4 minutes.

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