Octopus with Black Olive Sauce

Recipes of Appetizer and Snacks

Peruvian Cooking

Ingredients serves 6

  • 1 octopus, 2-3 lbs
  • 6 tomatoes, peeled and sliced

For the sauce

  • 1 egg
  • 1½ cup olive oil
  • juice of ½ lime
  • 1 cup bitter black olives, pitted
  • Cream


1 Clean the octopus well in salted water. Place tomatoes in a pot, add octopus, cover and cook slowly without water for 20 minutes. Test its consistency by pricking with a fork; if it is easily removed, the octopus is ready. Cool to lukewarm, wrap in plastic to form a cylinder and refrigerate. Once cold, cut into very thin slices.

2 The sauce: place all remaining ingredients in a blender and process until the mixture is soft and homogeneous. Adjust the texture with a little cream if necessary. Correct seasoning.

3 Serve the octopus on individual plates, topped with olive sauce.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

This preparation dominated by the flavor of olives makes me think of a light and fruity red with aromas of fresh strawberries or raspberries: a Pinot Noir with just a touch of wood. The white alternative is a young Chardonnay with oak in order to better hold up to the flavor of the sauce.

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