- 6 cups freshly popped warm popcorn
- 1/3 cup + 2 Tbsp. Tastealotta Wild Mushroom & Sage Olive Oil
- 1/2 cup + 2 Tbsp. freshly grated asiago cheese
- sea salt and freshly ground pepper to taste
In a bowl large enough to hold the popcorn, drizzle 1/3 cup of Tastealotta Wild Mushroom & Sage Olive Oil over the sides and bottom of the bowl. Alternatively, you can use an oil mister to spray the oil onto the popcorn.
Add the still warm popcorn to the bowl and toss to coat evenly.
Add 1/2 cup grated asiago cheese and a few turns of freshly cracked pepper and sea salt to taste.
Toss to coat again.
Drizzle with remaining olive oil, 2 tbsp. asiago cheese and additional black pepper (optional).
Yields: approximately 6 cups