Fish & seafood
Octopus in Olive Sauce (Pulpo al Olivo)
Sliced octopus in a creamy purple olive sauce.
Gluten-free
Ingredients
- 1 medium octopus (about 800 g)
- 150 g black botija olives, pitted
- 150 g mayonnaise
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper
- Chopped parsley
Step-by-step
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- Put 1 liter water in the mixing bowl and the octopus in the Varoma dish; cook 40 min/Varoma/speed 1 until tender.
- Let the octopus cool and slice it thinly.
- Put the olives, mayonnaise, lime and oil in the mixing bowl.
- Blend 30 sec/speed 8 into a creamy, purple sauce; adjust salt and pepper.
- Arrange the octopus slices on the plate and cover with the olive sauce.
- Garnish with parsley and serve cold.
Tips
- Botija olives give it the characteristic color and flavor.
- Check that the octopus is tender before removing it.
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