How to Make It
Place olive oil and garlic in a small saucepan; heat over medium-low, undisturbed, until sizzling, about 2 minutes. Reduce heat to low. Add rosemary; stir once, and cook, undisturbed, until garlic softens and rosemary is fragrant, about 2 minutes. Remove from heat; set aside.
Place canola oil in a large saucepan fitted with a lid; heat over high. Add 2 popcorn kernels; cover and shake saucepan until kernels pop, 2 to 3 minutes. Add remaining kernels; cover and shake constantly until kernels stop popping, about 2 minutes.
Immediately pour popped popcorn into a large bowl. Drizzle with garlic-rosemary oil, stirring to coat. Add cheese and salt; toss to coat. Serve immediately.