Add the still warm popcorn to the bowl and toss to coat evenly. Add 1/2 cup grated Asiago, and a few turns of fresh cracked pepper, and salt to taste. Toss to coat again. Finish by drizzling the remaining mushroom-sage live oil over the top along with two tablespoons of Asiago, and more black pepper.
Popcorn with Grated Asiago, Cracked Black Pepper, and Wild Mushroom-Sage Olive Oil
6 cups freshly popped, warm popcorn (I air pop it)
1/3 cup Wild Mushroom-Sage Olive Oil
1/2 cup freshly grated Asiago Cheese
Fresh cracked pepper to taste/sea salt to taste
In a bowl large enough to hold the popcorn, drizzle 1/3 cup of the mushroom sage olive oil over the sides and bottom of the bowl. Alternatively, you can use an oil mister to spray the oil on to the popcorn.