makes 8 cups
Get out your trusty 2 or 3 quart saucepan, one that has a lid that fits. Pour in a tablespoon or so of peanut oil, just enough to lightly coat the bottom of the pan. Add popcorn kernels to cover bottom of pan in a single layer, cover and set over medium high heat on the stovetop.
Listen for the popping to start and when it gets going rapidly, lift the pan a bit off the burner and shake it to get the unpopped kernels heading toward the bottom. Return to heat and when the popping slows and/or the popcorn starts pressing off the lid, pour popped corn into a large ceramic or wood bowl (looks, feels and tastes better than metal). Toss with sea salt and drizzle with a flavorful extra virgin olive oil.