Octopus and Olives

  • serves 0

Young and old are known to be suckers for this octopus and vegetables dish.

9 Ratings
Directions for: Octopus and Olives


1 egg

1 tsp salt

1 cup olive oil

2 tsp key lime juice

12 large Moroccan black olives, pitted, plus extra for garnish

2 lb(s) (1 kg) cooked octopus, sliced fine

8 cherry tomatoes, cut in half

1 pinch fennel microgreens

1 pinch celery julienne

1 pinch Italian parsley

coarse sea salt and olive oil, to garnish


1. Combine the egg, salt and key lime juice in the jar of a blender or food processor fitted with a steel blade. Blend for 1 minute at low speed.

2. Add the olive oil in a slow steady stream to form a thick mayonnaise.

3. When all the oil is incorporated, scrape down sides of the jug with a spatula.

4. Transfer the mayonnaise into a bowl, leaving just enough in the bottom of the blender to cover the blades.

5. Add the pitted olives and blend for a few more minutes to form a smooth purée.

6. Add the olive purée to the reserved mayonnaise and mix thoroughly until the mixture is a uniform color and consistency. Press through a fine mesh sieve to remove any pieces of olive skin.

7. In a bowl mix the octopus with the cherry tomatoes, olives, celery, secret spice and olive oil, taste for correct seasoning and place in the middle of a plate surrounded by some black olive mayonnaise.

8. Serve garnished with freshly picked parsley leaves and microgreens.

See more: Seafood, Italian, Olives, Eggs/Dairy, Main, Dinner, Appetizer, Tomatoes


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