- In a bowl large enough to hold the popcorn, drizzle 1/3 cup Wild Mushroom & Sage Olive Oil over the sides and bottom of the bowl. (You could also use an oil mister to spray the oil on the popcorn)
- Add the still warm popcorn to the bowl and toss to coat evenly. Add 1/2 cup grated Asiago and a few turns of fresh cracked pepper and salt to taste. Toss to coat again.
- Finish by drizzling remaining olive oil and cheese with more black pepper