Heat 1 Tbsp. olive oil in a Dutch oven over medium-high. Add unpopped popcorn; cover, and cook 3 minutes or until kernels pop (about 8 cups), shaking pan often. Pour popcorn into a bowl. Add 3 Tbsp. olive oil to pan. Add chopped fresh thyme, anchovy paste, and minced garlic; cook 1 minute, stirring constantly. Add popcorn; toss to coat.