In a large dutch oven or heavy bottom pot, over medium heat, add the 6 tbsp of olive oil along with 2-3 popcorn kernels. Place the lid on the pot and wait.

When you hear the kernels pop, add the remaining 1 cup of kernels. Give the pot a good "shake" to ensure all kernels are coated with oil evenly and place the pot back over the burner

Allow kernels to cook/pop until the pot is about halfway full of popped popcorn (about a minute or two), then give another good "shake", and CAREFULLY remove the lid and allow the popcorn to continue cooking another minute or two.

You will know the popcorn is "done" when you only hear a few kernels left popping.

Remove from heat and pour the popped popcorn into a large bowl.

Meanwhile, heat 1/4 cup of good quality olive oil in a pan. Heat over medium/low heat and add a handful of herbs (use what you like). All the herbs to steep and become crispy. Don't overcook the olive oil.

Then slowly, drizzle half of the olive oil over the popped popcorn. Toss and repeat.

Sprinkle with a generous amount of sea salt. Add a sprinkle of more herbs. Taste. Adjust seasoning as necessary. Serve and enjoy!