Popcorn with Pepperolio Olive Oil & Seasoned Salt

Colavita Pepperolio Olive Oil
Portion control please!

Okay, this recipe for popcorn is seriously good. But first let me tell you how it came to be.

Last Christmas, I received two flavored olive oils as a grab bag gift. One was truffle flavored and the other was pepperolio, both made by Colavita. I decided to use the truffle flavored oil in place of butter on popcorn as a snack before bed. When that bottle was finished, I thought I’d try the pepperolio next. At first, I was like whoa this is hot! So in order to complement the heat of the pepperolio with the plain popcorn I thought I’d add seasoned salt (recipe below) to it instead of plain sea salt. The result: It was SOOO good!

The pepperolio actually has red hot chili peppers soaking in it! And the added bonus is that I can make my own cold infused pepperolio olive oil (recipe below) when I use this one up. Simply add regular Extra Virgin Olive Oil to the bottle and drop in a few red hot chili peppers. Leave in a dark place for 2 weeks and Voila! or should I say, Listo!

If you can’t take the heat of the pepperolio olive oil, just use regular olive oil with the seasoned salt to mix into the popcorn. Enjoy!

Which do you prefer, regular or pepperolio?

Popcorn with Pepperolino Olive Oil & Seasoned Salt

  • Servings: 8
  • Difficulty: Easy!
  • Print

 


Popcorn:
2 Tbsp Canola Oil
1/2 cup Popcorn kernels
1 tsp of Seasoned Salt (or to taste)
Directions In a popcorn maker, add the canola oil and popcorn kernels and turn it on. Kernels should begin to pop. After kernel popping slows down or no more kernels are popping, turn off the machine. Flip the bowl or add popcorn to a bowl and add 2 teaspoons of the Pepperolini Oil one at a time to the popcorn being sure to stir it in between to coat all the kernels. Add the Seasoned Salt, Mix thoroughly and enjoy!

Seasoned Salt:
5 Tbsp Sea Salt
1 Tbsp Paprika
2 tsp onion powder
2 tsp garlic powder
Combine all ingredients together in a shaker jar

Pepperolini Olive Oil:
1 cup Extra Virgin Olive Oil
6 dried red chili peppers or to taste
Place in a jar and store in dark cabinet for 2 weeks

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