Olive Oil Popcorn with Rosemary and Parmigiano-Reggiano

Olive Oil
  • 5 Tbs. Filippo Berio Olive Oil
  • 1 cup popcorn kernels
  • 2 sprigs fresh rosemary, stripped into smaller pieces
  • 1 cup freshly grated Parmigiano-Reggiano (preferably using a Microplane)
  • ¾ tsp. kosher salt; more to taste
    • If you have a popcorn popper, have at it, but this stovetop method is quick and easy. For the best flavor, use imported Parmigiano-Reggiano. Add the zest of one lemon if you want to give this snack a twist.

    • Heat a large (8-qt.) heavy-duty Dutch oven over medium heat.
    • Add 3 Tbs. oil and a couple of popcorn kernels, cover, and cook until the popcorn pops, about 3 minutes.
    • Add the remaining popcorn kernels and cook, occasionally shaking the pot, until most of the kernels pop and the rate of popping almost completely slows, about 3 minutes. Add the rosemary sprigs and toss for 15 seconds off the heat.
    • Transfer the popcorn to a large bowl and toss with the remaining 2 Tbs. oil, the Parmigano-Reggiano, and salt. Serve immediately.
    Prep Time

    5 min

    Cook Time

    10 min

    Total Time

    15 min






    Appetizers & Snacks


    Cooking Method:

    World Cuisine: American

    Product: Olive Oil


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