La Española Light in Colour Olive Oil is ideal for frying. This olive oil has a very mild flavour and can be heated to high temperatures, without the olive oil flavour overpowering your dish, and while retaining its nutritional properties.

Which makes it perfect for making one of our favourite natural snacks: popcorn! Healthier than potato crisps, popcorn is low in fat, and high in fibre and antioxidants.

And with one of the year’s biggest movie releases this month, the new JK Rowling Fantastic Beasts and Where to Find Them, what better moment to refresh your memory about Harry Potter, Hogwarts, and all the magical creatures?

The ideal snack for watching films at home has taken on a new lease of life - forget simple salt or sweet; how about salted caramel as mentioned in our recent post on weird flavour combinations? Or for something a bit more exotic, how about wasabi and ginger?

It couldn’t be easier - just a few ingredients, a few minutes of cooking and you’re sorted! Why not offer a selection of flavours as we’ve suggested here?

Tip - don’t forget to keep shaking the pan while the kernels are popping, or some won’t burst and others will stick to the pan and burn.


SALTED CARAMEL POPCORN - the new classic


1 tbsp La Española Light in Colour Olive Oil
50g popping corn
50ml butter
75g light muscovado sugar
2tbsp golden syrup (or agave syrup for a healthier, more low-sugar option)
1 tsp vanilla essence
½ tsp salt



1) Heat the olive oil in a large saucepan with a tightly-fitting lid. Tip in the popping corn, cover with the lid, and cook on a medium heat until the popping stops - about 5 minutes.
2) Melt the butter?? in a separate saucepan and add the sugar, syrup and vanilla. Heat very gently until the sugar has dissolved. Turn up the heat and let the syrup bubble for 4 to 5 minutes until it thickens and darkens.
3) Pour the syrup over the popcorn and stir until each piece is covered. Spread out on a baking tray lined with greaseproof paper. Sprinkle with salt and leave until completely cold.


WASABI AND GINGER POPCORN - tangy Asian flavour burst


4 tbsp La Española Light in Colour Olive Oil
50g popping corn
1/2 tsp wasabi
2 tsp ground ginger
1 tsp salt



1) Cook the corn as above in 1 tbsp oil. Put in a large bowl.

2) Whisk together the remaining oil along with the wasabi, ginger and salt.

3) Drizzle over the popcorn and mix to ensure every piece is coated.


CHILLI AND LIME POPCORN - spicy Mexican sizzle



2 tbsp La Española Light in Colour Olive Oil
50g popping corn
1 tsp chilli power
1 tbsp finely-grated lime zest
½ tsp salt
Juice of 1 lime



1) Cook the corn as above in 1 tbsp of olive. Put in a large bowl.

2) Stir together the next three ingredients. Pour the remaining oil over the popcorn and then sprinkle over the spice mix.

3)Squeeze over the lime juice and toss well to coat.