Chilli and Oregano Popcorn

Chilli and Oregano Popcorn

Categories: Sides & Salads, Starters, Vegan

Serves: 4 Preparation time: 2 mins Cooking time: 4 mins



  • 6 tbsp Filippo Berio Mild & Light Olive Oil
  • 100g popping corn
  • 1 tsp dried chilli flakes
  • 1 tsp dried oregano
  • Salt to taste


  1. Heat the Filippo Berio Mild & Light Olive Oil in a large saucepan that has a tight fitting lid. When it is hot, tip the popping corn in and stir to coat.
  2. Cover, then place over a high heat and cook, without removing the lid, for 3-4 minutes or until all the corn has popped - the popping sound will stop when the corn is ready.
  3. Remove from the heat, stir in the chilli and oregano and a little salt to taste. Serve warm or cold.

Cooks tips

If you prefer sweet popcorn, omit the chilli, oregano and salt and dust with 2 tbsp icing sugar.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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