Put just enough olive oil in a 3 qt saucepan to cover the bottom. Add 1 clove garlic, minced. Add 1 tsp fresh grated ginger. Add 3 kernels of corn. Put lid on pan. Turn on burner to medium heat. Shake occasionally to prevent garlic/ginger from sticking. They will burn, it won't mess up the popcorn. When the 3 kernels have popped, remove the pan from heat and add 1/4+ c kernels. Put lid back on. Shake to coat kernels evenly and return to heat. Leave on heat, shaking occasionally, until 5-10 seconds go by with no popping.