6 Cups freshly popped, warm popcorn
1/3 cup Midtown Olive Oil Wild Mushroom-Sage EVOO + 2 Tbsp.
1/2 Cup freshly grated Asiago cheese +2 Tbsp.
Freshly cracked pepper to taste
Sea salt to taste
In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the Midtown Olive Oil Wild Mushroom-Sage EVOO all over the sides and bottom of the bowl. Add the warm popcorn to the bowl and toss to coat evenly. Add 1/2 cup Asiago cheese and pepper and salt. Toss to coat again. Finish by drizzling the remaining 2 Tbsp. of Olive oil and Asiago cheese over the top. Add more pepper to taste.