Ingredients
3 bags of unsalted and unbuttered popcorn
About 1 quart of kalamata olives
2 sticks of butter
Tabasco sauce
Salt
Freshly ground black pepper
Preparation
Microwave the three bags of popcorn and put them into seperate containers. Melt down the two sticks of butter and pour over the popcorn. Chop up finely the olives and add them to the popcorn. Add several twists of the pepper mill to each bowl of popcorn. Add more salt than you are immediately comfortable with, and then add more to taste later on. Lightly coat the top layer of popcorn with Tabasco sauce. Mix the popcorn up to let the flavors mingle. Add about half as much Tabasco to each bowl. The popcorn kernals will be shrunken from the moisture, so combine them to in single pot and mix again. Add salt to taste.
