Ingredients
3 tablespoons light olive oil
1/3 cup, plus 3 kernels of yellow popping corn
3 tablespoons of extra-virgin olive oil
course salt

Instructions
In a deep pot, heat oil and 3 kernels on medium-high heat; cover with a tight fitting lid. After all 3 kernels have popped, add the rest of the corn, cover tightly with lid and turn off heat for exactly 30 seconds. Keeping the lid on, resume medium-high heat until all kernels have popped, about 3-4 minutes or until there is no more popping after 3 seconds. Pour into a large bowl and drizzle 2 tablespoons of extra-virgin olive oil and course salt. Stir well, then add 1 more tablespoon of extra-virgin olive oil and a tad more salt. Enjoy!