Stovetop popcorn

•       1/4 cup olive oil

•       1/2 cup popcorn kernels (yellow or white)

•       Salt and pepper to taste

•       Pour the oil into a large heavy bottom pot (with lid.) The oil should cover the bottom of the pot.

•       Warm the oil over medium-high heat.

•       Place kernels in the oil, in the center of the pot; swirl around to coat fully -  making sure they’re in an even layer.

•       Cover the pot.  (The popcorn will soon begin popping, and all at once.)

•       Once the popping is more intense, gently shake the pot back and forth over the burner, leaving a slight opening for steam to escape (which results in crispier popcorn.) please note that the steam is very hot and can burn.

•       Once the popping settles down in between pops, remove the pan from the heat, remove the lid, and immediately pour the popcorn into a big bowl.

•       Sprinkle the hot popcorn with a little salt and pepper to taste and drizzle with additional olive oil. Give it a toss and enjoy!