Source:

Lucienne

Serves/Makes:2

Ingredients

• 1 lb (.5 kg). cooked octupus (boiled)
• 2 crushed garlic cloves
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) balsamic vinegar
• 4 tsp (20 ml). chopped coriander
• 2 oz (56 grm). black olives
• 1 lemon, juice only

Preparation

• Cut the octopus in pieces.
• Combine all ingredients together and mix.
• Leave to marinate for 2 to 3 hours in the fridge.
• Serve with a selection of mixed salad leaves.

Comments

The 8 tentacles and the body attached to them are edible. Discard the eyes, mouth area and viscera. The ink sac contains a black liquid that can be used to color and flavor foods such as pasta, soups and stews. The younger (up to 3 lbs.) octopus are more tender but larger octopus should be simmered or boiled for several hours.