Fry the corn in a frying pan in ginger-infused olive oil which gives it an amazingly zingy taste.
In a small bowl, thoroughly mix 3 tablespoons of Extra Virgin Olive Oil from Spain, a pinch of salt, a quarter-teaspoon of wasabi and a half-teaspoon of powdered ginger. Adjust the seasoning if necessary.
Pour it over the freshly-made hot popcorn and…. mmmmmmmm. There won’t be a single one left.
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