Lunch · 60 min · peruvian

Pulpo al Olivo

A Peruvian lunch built around octopus and black botija olives — on the table in 60 minutes.

Ingredients

• 2.5 lb Octopus
• 1 cup Black botija olives
• 3/4 cup Mayonnaise
• 3 tbsp Lime juice
• 1 Ají amarillo
• 2 tbsp Olive oil
• 2 cloves Garlic
• 2 Bay leaves
• 4 Boiled potatoes
• 2 tbsp Parsley

Steps

1. Simmer the octopus in salted water with bay leaves and garlic 40 minutes until a knife slides into the thickest tentacle easily. Cool in the liquid.
2. Blend the pitted olives, mayonnaise, lime juice, ají amarillo, and olive oil into a smooth purple-black sauce. It should be boldly seasoned.
3. Slice the tentacles 1/4 inch thick on a sharp bias. Arrange over sliced boiled potatoes on a platter.
4. Spoon the olive sauce generously over the octopus, letting it drape over the potatoes too.
5. Finish with parsley and serve chilled or at room temperature as a starter.

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