Wulf’s Kitchen: Octopus Salad with Olives
This octopus salad isn’t so much a recipe as a simple guide to get you started. Our octopus tentacles are fully cooked and ready to eat, so all you have to do to make a great dish is slice them and dress them up with a few complimentary ingredients.
Octopus salads are popular in the Mediterranean countries, which makes plenty of extra virgin olive oil a natural place to start. High-quality green olives take the flavor one step further. The California Sevillano olives in the photo above were home-cured by one of our fishmongers, but there are many store-bought varieties that would be great, like Castelvetrano or Picholine.
- 1 tentacle of fully-cooked octopus
- 12 green olives
- 2-3 tablespoons extra virgin olive oil, or more if that’s what you like
- 2-3 sprigs fresh parsley, leaves left whole if small or roughly chopped if large
- Sea salt to taste
- Black pepper, freshly ground, to taste
Slice the thawed octopus tentacles on a slight angle until you have as much as you and your dining companions want to eat. (The rest can be returned to the refrigerator in a sealed container and stored for up to three days.)
Arrange the octopus slices and olives on small plates. Drizzle with the olive oil, scatter the parsley leaves over the top, and season with sea salt and pepper to taste.
This salad is best enjoyed at room temperature rather than cold straight from the refrigerator.