Heat one tablespoon of the olive oil and a couple popcorn kernels over medium heat. When the kernels pop, add the remaining popcorn and partially cover the pot (you want to allow the steam to excape, but not the popcorn). Once you hear the kernels starting to pop, start shaking the covered pot. Keep shaking until the popping slows down significantly. Remove from heat and keep the pot covered until the popping stops. Place the popcorn in a large bowl.
Heat the remaining olive oil in the pot and saute the garlic and chile flakes in it, just for a few seconds. Toss the popcorn with the garlic chile oil, lemon zest, herbs and salt.
