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Octopus and Olive Salad

100 mins
4 people


Put a pot containing abundant water on to heat, add the bay leaves, some slices of onion, a couple of slices of lemon and some salt. Bring to the boil. Clean the octopus: turn the head inside out to remove the entrails then turn it right side out and remove the eyes and the beak. Wash the octopus under cold running water, then lay it on a work surface and beat it with a meat pounder to tenderize the flesh. Take the octopus by the head and immerse the tentacles in boiling water 4-5 times, then drop it into the water, put on the lid and leave to cook over low heat for around 40 minutes (check the cooking with a fork; the flesh must be tender but not falling to pieces). Meanwhile, drain the olives and cut into rounds. When the octopus is cooked, drain it, skin the body and tentacles and cut into chunks. Mix with the olives. In a small bowl beat the lemon juice with some spoonfuls of extra virgin olive oil and salt, and use this to dress the octopus and olives. Serve sprinkled with chopped parsley and a twist of pepper.


  • 1 Octopus of about 1kg
  • 2 jars of Berni pitted green olives
  • 2 bay leaves
  • Half an onion
  • 1 bunch fresh parsley
  • 1 Lemon
  • 1/2 glass of dry white wine
  • Extra virgin olive oil
  • Salt
  • Pepper