Ya know, I am old fashioned guy. I pop my corn the old fashioned way yet. Microwaveable popcorn burns, and oftentimes blows the (heat sensor) breaker to our microwave for half an hour so I got tired of that.
I just get a big pot and lid, pour in some extra-virgin olive oil, and turn it high enough to not smoke. But before it gets to the popping temp, I add some popcorn kernels and then I swish it around to coat the kernels in the oil. As long as the temp is not too high, it usually pops on its own without having to shake the pot back and forth.
Afterwords, I add lots of Kosher salt---- all the ingredients are good for you: grain, oil and salt. I guess it's "biblical popcorn" :D