Olimila Salt Bar Recipe: Black Truffle Salt Popcorn

Black Truffle Salt and Popcorn, do I need to say anymore?

Serves 2 hungry people

2 tbsp Olimila Reserve Olive Oil, for popping
1/3 cup popcorn kernels
2 tbsp Olimila Butter Olive Oil for popcorn
3 two-finger pinches of fine Olimila Salt Bar Black Truffle Sea Salt

Put a large 3-quart pot on your stove top on medium-high heat. Place two tablespoons of oil in the pot, then arrange your kernels in an even layer at the bottom. Cover with a lid and shake gently back and forth, until all kernels are popped. Alternately, you can pop your kernels in any standard popcorn popper. If you’re using an air popper, omit the first two tablespoons of oil. Once the kernels are popped, drizzle the remaining two tablespoons of oil or melted butter on the popcorn, and sprinkle generously with Olimila Salt Bar Black Truffle Sea Salt.

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Alex Ferrari is the co-owner of Olimila Salt Bar and has his Gourmet Sea Salt Tasting Room in the heart of Studio City in Los Angeles, CA (near West Hollywood / WeHo). For more information go to: Olimila Salt Bar

Alex also hosts a weekly show on YouTube called “The EVOO Show” where he discusses all things olive oil, balsamic and foodie! Watch the show by clicking here: THE EVOO Show