1. 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)
  2. 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.
  3. Finish by drizzling remaining olive oil and cheese with more black pepper
  4. Enjoy!

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