Olive Oil and Parmesan Popcorn Recipe

Olive Oil and Parmesan Popcorn

Olive Oil and Parmesan Popcorn


  • 3-4 Tablespoons olive oil, or enough to coat the bottom of the pan
  • 1/2 cup jumbo popcorn kernels
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon salt
  • (optional: 1 teaspoon Italian seasoning, homemade or store-bought)


  1. Add oil to a large metal stockpot over medium-high heat. Place 3-4 individual kernels in the pan and cover.  Once they pop, uncover the pan and add in the rest of the kernels so that they form a single layer on the bottom of the pan.  Cover, and give the pot a shake so that they all get coated with the oil.
  2. Once the popcorn kernels start popping furiously, give the pot a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom, which prevents burning. When the popping dies down, immediately pour the popcorn it into a large bowl, and sprinkle with the Parmesan, Italian seasoning and salt.  Toss to combine.  (*Or see below for my tip on how best to help popcorn toppings actually stick to the popcorn.)
  3. Serve and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.