Ingredients

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

Instructions

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. Popcorn
1/4 cup olive oil
1 1/2 cups 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.

Yield: About 6 cups of popped popcorn