Pour the olive oil into a large pot, and place 2 to 3 individual popcorn kernels in the pot. Turn on the heat to medium, cover with a slightly ajar lid, and wait for those kernels to pop.
When that happens, pour in the remainder of the popcorn, giving the pot a little shake to ensure all the popcorn is evenly coated. Cover the pot again with a slightly ajar lid. The rest of the popcorn kernels will start popping fairly quickly. Continue cooking until sound slows to a few seconds between pops, at which point remove from heat.
Toss the popcorn with the salt in the pot, then pour into a large bowl and let cool for a few minutes.
Mix in the pecans, Grabanzos, and dried apricots (if using). Enjoy!