1/2 C un-popped popcorn kernels
1 T Olivia’s Extra Virgin Olive Oil (any)
For the extra touch Olivia's Black Truffle Salt
1. Heat Olivia’s Extra Virgin Olive Oil in a large pot on medium-high heat
2. Pour in the popcorn kernels and cover with a lid, leaving a tiny bit of space to allow it to vent and pop.
3. Remove popcorn from heat and pour into large bowl.
4. Bring Olivia’s Dark Chocolate Balsamic to a boil over medium heat, then lower heat to a simmer for 2-4 minutes until it thickens (this step can be skipped if desired as our balsamic is thick).
5. Drizzle over popcorn and toss to mix. If desired, add a touch of Olivia's Black Truffle Salt.