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
- 1/2 cup corn kernels
- 2 tablespoons olive oil
- dry oregano
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.