From Lima with Love: Silky Octopus in a Garlicky Black Olive Cream (Pulpo al Olivo)
Details
Tender octopus, creamy olive sauce, and a subtle garlic kick make this a Peruvian classic.
Ingredients
Instructions
Cook the Octopus
Bring a large pot of unsalted water to a rolling boil with 1 bay leaf and a whole garlic clove. Holding the octopus by the head, dip the tentacles into the boiling water for 10 seconds and pull them out; repeat this process three times to tenderize the meat and prevent the skin from splitting. Fully submerge the octopus in the water, reduce the heat to a simmer, and cook for 40-50 minutes, or until the octopus is tender when pierced with a fork. Once cooked, remove the octopus from the water and let it cool completely. Once cool, slice the tentacles into thin rounds, about 1/4-inch thick.
Make the Garlic & Olive Sauce
While the octopus cools, prepare the sauce. In a blender or food processor, combine the pitted Botija olives, mayonnaise, 1-2 cloves of minced garlic, fresh lime juice, and olive oil. Blend until you have a smooth, creamy, purple-hued sauce. Season with salt and pepper to taste. If the sauce is too thick, you can add a tablespoon of water or a little more olive oil to reach a desired consistency.
Assemble and Serve
Arrange the sliced octopus on a platter or in individual serving dishes. Generously spoon the garlicky black olive sauce over the octopus slices. Garnish with a sprinkle of fresh parsley if desired. Serve immediately with soda crackers or slices of crusty bread on the side for scooping up the sauce.
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