Pulpo Al Olivo Recipe
Tender octopus slices covered in Peruvian botija olive sauce. Served avocado slices and crackers.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Pulpo Al Olivo
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Olive Sauce
Method
Preparing the Octopus
Boil the Octopus
In a large pot, bring water to a boil. Add the whole octopus and boil for about 45 minutes, until tender. Skim off any foam that rises to the surface.
Cool and Slice
Once cooked, remove the octopus from the water and let it cool for a few minutes. Once cooled, slice the octopus into thin rounds.
Making the Olive Sauce
Plating the Dish
Prepare the Avocado
Slice the avocados in half, remove the pit, and cut them into thin slices.
Assemble the Dish
On a serving platter, arrange the sliced octopus. Drizzle the olive sauce generously over the octopus. Garnish with avocado slices and serve with crackers on the side.