Dating back to the native American indians, this popcorn is a sweet heirloom variety harvested in Georgia using traditional methods. Heirloom popping corn kernels are smaller than the kind you would find at your grocery store, yielding more flavor and sweetness from the grain.

Preperation: In a heavy bottom or copper pot, add the olive oil. Add the popcorn and swirl it around to coat with the olive oil, so there is an even layer of popcorn all around the pot. Sprinkle on the salt. Cover the pot with a tight fitting lid and cook over high heat. Have a big bowl and some hot pads or towels ready. As soon as the poping slows down to a stop, quickly (and carefully ) remove it from the heat. Take the top off the pot and pour into the bowl. Eat as is, drizzle with a Tablespoon or so more olive oil and/or sprinkle with Parmesan cheese or nutritional yeast.