Olive Oil Popcorn with Oregano

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ByElena Paravantes Posted on

Olive Oil Popcorn

I’m surprised more people do not pop their own popcorn. Considering that studies have shown that microwave popcorn contains several substances such as perfluorochemicals (PFC’s), which are a group of chemicals that are applied to the bags because of their non-stick properties. These chemicals, which are carcinogenic, once ingested stay in our bodies for a long time and are associated with lowered immune response in children and endocrine problems. The popcorn itself is also often coated with another substance diacetyl, which appears to cause lung damage in popcorn factory workers.

So with that in mind, it makes sense to pop your own popcorn. And why not pop it in heart healthy olive oil rather then corn oil which is high in omega-6 fatty acids, of which we are already getting too much (we are not getting enough omega-3 fatty acids). The oregano was inspired by mom who thinks that adding oregano makes a food tastier, and she’s right for the most part. Plus, by adding the oregano you add a pinch of antioxidants to your popcorn. Dry oregano has 3 to 20 times higher antioxidant activity than other common herbs according to a USDA study.

And really it takes 4-5 minutes, so a microwave isn’t saving you all that much time, I think we all have 5 minutes to spare.

Olive Oil Popcorn with Oregano

INGREDIENTS

  • 1/2 cup corn kernels
  • 2 tablespoons olive oil
  • salt
  • dry oregano

DIRECTIONS
1. In a medium pot, at medium heat warm 2 tablespoons olive oil (no it will not reach smoke point).

2. After a 1-2 minutes add a few kernels of corn, once they start popping, add the rest and wait.

3. In 1-2 minutes all the corn will be popping. Once corn is popping less then every 2-3 seconds, remove the pot from the heat, sprinkle some oregano and salt, mix and serve in a deep bowl.

Photo by Elena Paravantes

Elena Paravantes, RDN is a Registered Dietitian Nutritionist, Writer and consultant specializing in the Mediterranean Diet and Cuisine. She has been active as a clinician, consultant and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece.

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5 Comments

  1. Oh wow, I didn’t realize how easy this is. Very nice flavors. Thinking of adding lemon next time and doing grated parmesan and garlic powder another time.

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  2. Hi Elena. Ok I tried this and added the oregano, za’atar and salt … very nice light flavour. The only thing I would warn everyone who tries this at home is cover the pan whilst cooking to avoid flying popcorn missiles lol

    Reply

  3. Thanks Elena. I will try this way of popping my corn from now on. I guess I hadn’t thought of using olive oil because of the smoking point and I don’t like using butter or any other kind of oil. Happy 2019.

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