Heat 3 tablespoons of olive oil in a thick-bottomed saucepan on medium high heat.
Put 3 or 4 popcorn kernels into the oil. Wait for the popcorn kernels to pop.
When the kernels pop, add the rest of the popcorn kernels in an even layer.
Cover the pot, remove from heat and wait for 30 seconds.
Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts, gently shake the pan by moving it back and forth over the burner.As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release.
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. If you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn.
Sprinkle the popcorn with salt to taste.
Or do not add salt and sprinkle with a Greek “Gruyere” cheese and dry oregano.