In a small saucepan, combine ¼ cup olive oil, crushed garlic cloves and Italian seasoning. Heat over medium heat just until the garlic is fragrant, not browned. Remove the garlic from the pot and briefly set aside.

For the stovetop popcorn, follow the package instructions or do what I did:

Add 2 tablespoons of olive oil and ⅓ cup unpopped popcorn kernels to a large, heavy-bottom pot. Cover and turn the heat to medium-high. Listen. As the kernels pop, shake the pot to make sure all kernels are heated. Periodically open the lid to allow steam to escape (away from you). Once the popping slows down, remove the pot from the heat and remove the lid.

Add the popcorn to a large bowl. Drizzle the hot popcorn with the warm olive oil and herb mixture. Sprinkle with the smoked salt, toss and serve immediately.