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–+ servings

Pulpo al Olivo

A beloved Lima seafood-bar classic: tender simmered octopus sliced into rounds and blanketed in a rich, deeply savory black olive sauce.
Print Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Peruvian
Servings: 4 servings
Calories: 260kcal

Ingredients

  • 2 lb fresh or thawed octopus cleaned
  • 1 bay leaf
  • 1 tbsp sea salt for the boiling water
  • 1/2 cup mayonnaise (sub: avocado oil mayonnaise)
  • 1/4 cup pitted black botija olives (sub: kalamata olives)
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1/4 tsp black pepper

Instructions

  • Bring a large pot of water to a boil with the bay leaf and salt.
  • Dip the octopus into the boiling water three times, about 10 seconds each, before fully submerging it.
  • Simmer gently for 35–40 minutes, until fork-tender.
  • Remove the octopus, let it cool, then slice into ¼-inch rounds.
  • Blend the mayonnaise, olives, olive oil, lime juice, and black pepper into a smooth, dark purple-black sauce.
  • Arrange the octopus slices on a platter and spoon the olive sauce generously over the top.
  • Chill for 10 minutes before serving.

Nutrition

Serving: 1serving | Calories: 260kcal | Protein: 24g | Fat: 16g | Fiber: 1g
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