On a medium heat, heat the oil and herbs until the herbs are fragrant. Drain off 2/3 of the oil and put aside for later.
Heat the popcorn in the remaining oil with a lid on the pot, shaking occasionally so that the popcorn doesn’t burn. Keep cooking until most of the kernels have popped. Transfer the popped corn into your serving bowl. Drizzle the remaining oil and herbs over the popcorn. As salt as desired.
