Octopus and olives salad
Octopus and olives salad

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, octopus and olives salad. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Working with one octopus at a time, pierce the head with a meat fork and dip the whole creature, tentacles first, into the boiling water. Place octopus in the base of a cold, heavy-based pan. Add bay leaves, rosemary, and enough extra virgin olive oil to cover.

Octopus and olives salad is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Octopus and olives salad is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook octopus and olives salad using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Octopus and olives salad:
  1. Prepare 1 kg octopus
  2. Take 1 jar olives chopped into pieces without the pip
  3. Take Oil
  4. Take 5/6 juniper berries
  5. Prepare 4 bay leaves
  6. Get Vinegar
  7. Take Salt
  8. Get Flat leaves parsley

Whisk together the olive oil, vinegar, lemon juice, garlic, and oregano in large bowl. Cut the octopus into bite-sized pieces and toss into the marinade. Octopus and olives salad A classic starter in Italy for Christmas. You can also bulk it up with some boiled potatoes if you have lots of people.

Steps to make Octopus and olives salad:
  1. In a large pan bring water to boil with the juniper berries broke in half, the bay leaves, salt and a drop of white vinegar
  2. When it boils drop the octopus in the water by submerging it first 3/4 times as per video below. As you can see tentacles start to curl immediately with the hot water.
  3. Submerge the octopus and leave it in the simmering water on low heat for about 30 min. Now the cooking time depends on the size of the octopus so I would suggest to start with a 30 min timer and then cook it longer if needed. You know that it’s ready when you can easily put a fork through the middle part of the octopus without needing force.
  4. When ready remove it from the water and you can either simply chop it into pieces or if you want to remove some of the skin simply peel it out with your hands under cold water and then chop it
  5. Add olive oil, parsley, and lemon. Mix in the olives. You can keep it covered in the fridge and if you make it in advance, serve at room temperature.

Italian Octopus and Potato Salad is an easy recipe, made with few simple ingredients that must be of excellent quality. It is made of tender octopus and potato cubes, fragrant and fresh parsley, extra virgin olive oil and lemon juice. You can find Octopus and Potato Salad recipe in all Italian seafood and fish restaurants with little differences from region to region; for example in Liguria. Grilled octopus with olive oil, cayenne pepper and lemon. This Spanish grilled octopus with salad is the best and restaurant worthy, juicy, tender and delicious!

So that is going to wrap it up with this special food octopus and olives salad recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!