Put the olive oil in a cold heavy based saucepan and then add enough corn to cover the base in a single layer.
Now turn your heat on and up to a medium high heat. Keep the heat up until your first kernels start to pop. Keep the lid on and closed!
Now you want to gently shake the pan and back and forth over the heat - this stops the popped corn from burning. Once the popping starts to slow down turn your heat down and let the final kernels pop. When the popping is down to one every 3-4 seconds then the heat off. Careful here not to keep the heat applied too long or you will scorch the corn.
Leave the lid on the pan off the heat for a few more minutes until you’re sure the popping has stopped. Then remove the lid and tip into a large bowl. Season here with salt to taste and enjoy!
