Olive & parmesan

• 80 g pitted dry black olives
• 3 tablespoons olive oil
• 50

Roughly chop the olives.

Heat the olive oil in a flameproof casserole pot, add the popping corn, cover and shake the pan over the heat until all the kernels have popped (the noise will tell you). Immediately add the parmesan cheese and black olives and mix well.