Thymely Tastings

Herbes de Provence Popcorn

Popcorn is always a fun and easy treat, especially when you take it to a whole new level…


I was watching an episode of Barefoot Contessa one night, and she was making popcorn to serve her guests with drinks, as an appetizer. I thought, what a fabulous idea! That Ina, gotta love her! So I thought, why not do the same, but try something different…and here it is: Herbes de Provence Popcorn.

The cast of characters:


When I usually make popcorn, I use corn oil, but for this I thought olive oil would be a much better match to the fragrant herbs. I used my favorite fancy-schmancy olive oil from Round Pond, a beautiful winery in Napa Valley, California. It’s a foodie paradise; not only is their wine fantastic, but they also make several olive oils and vinegars, all from ingredients and produce from the winery…how cool is that?!

Herbes de Provence usually contains a mix of thyme, basil, savory or rosemary, fennel and sometimes lavender. The scent is divine, and once you make this popcorn, you’ll be wishing you were vacationing in the south of France, sitting in a lavender field, sipping on a chilled white wine; we can dream, can’t we?

Yield: approximately 6-8 cups

Herbes de Provence Popcorn

Super flavorful popcorn with an herby, salty crunch.

Prep Time: 5 minutes

Cook Time: 2-3 minutes

Total Time: 7 minutes


  • 1/4 cup un-popped corn kernels
  • 2 teaspoons olive oil (extra-virgin or regular), plus more for drizzling
  • 1 Tablespoon Herbes de Provence
  • 1-2 teaspoons french grey sea salt


On medium heat, begin by popping the 1/4 cup of corn kernels with the 2 teaspoons of olive oil in a popcorn maker or a large heavy-duty pot on the stovetop (I use a Whirley Pop, but a Le Creuset french oven or something like it works great, just make sure to shake it constantly if you do it this way).

It only takes about 1-2 minutes, so be sure to listen to the popping; once you hear only 1 or 2 pops, take off the heat immediately and dump popcorn into large bowl.

Add the tablespoon of Herbes de Provence, salt (to your taste), and a drizzle of the olive oil you used to cook the kernels in.

Mix well, serve, and enjoy!


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