Pour the kernels in the saucepan. Since the kernels will pop and expand in size when heated, you need to choose a saucepan which is large enough to hold them. When you pour in the kernels, you will get an idea of whether the pan is sufficient. If it is not, transfer to a larger one.
Pour over olive oil into the saucepan so that the corn is coated with it but not drenched. Give the pan a good shake without spilling over the kernels to coat them well. Place the lid on the saucepan.
Put the saucepan on a burner with a medium heat setting. Keep near, waiting for the first pop. After that it will be a series of popping for 4 to 5 minutes until the popping discontinues with long intervals. While the kernels pop, grab the pan firmly in a hand and give it a constant shake to distribute heat and olive oil consistently across it. This will also prevent any burning that might occur at the bottom of the pan
When most of the kernels have popped (some kernels will not pop so do not burn others for them), remove the saucepan from the heat. Open the lid and transfer the corns to a large bowl, which can contain them. Add salt to the corn according to preference. Distribute the corn in smaller bowls for others or just claim the large one solely for your own and grab the couch and remote.
You can also add butter and flavouring to your hot popcorn. Most famous flavourings are Cinnamon and Parmesan which give the popcorn a delightful taste.