6 Cups freshly dry popped, warm popcorn
1/2 cup Wild Mushroom-Sage Olive Oil (divided)
1/2 cup freshly grated Asiago cheese + 2 T (substitute Parmesan, if you prefer)
Fresh cracked pepper to taste
Sea salt to taste


In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the Mushroom & Sage Olive Oil over the sides and bottom of the bowl.
Add the still-warm popcorn to the bowl and toss to coat evenly.
Add 1/2 cup grated Asiago, a few turns of fresh cracked pepper and salt to taste. Toss to coat again.
Finish by drizzling the remaining Mushroom & Sage Olive Oil over the top along with 2 Tbsp of Asiago, and more black pepper.

*Tip from the Chef:
Try adding a couple drops of White Truffle Olive Oil for a burst of mushroom-y flavour!


Rosemary Olive Oil
Black Peppercorn Olive Oil
Butter ‘Taste’ Olive Oil
Dill Olive Oil
UP Extra Virgin Olive Oil