Recipe: Easy pulpo al olivo

Pulpo al olivo is a typical Peruvian dish made with octopus and olive mayonnaise. It is often eaten as an entrée or appetizer. This recipe is called easy pulpo al olivo because I’ve included a couple of shortcuts.

The invention of this dish is attributed to Peruvian-Japanese chef Rosita Yimura. My lazy version involves no cooking and minimal preparation by using the following ingredients:

• pre-cooked octopus (see photo below)
• pre-made mayonnaise (I recommend homemade, this olive oil mayonnaise or this avocado oil mayonnaise).

I also used Peruvian botija olives but you may use kalamatas.

Easy pulpo al olivo

Pulpo al olivo is a typical Peruvian dish made with octopus and olive mayonnaise. It is often eaten as an entrée or appetizer.

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Total Time 20 minutes mins

Course Entrée

Cuisine Peruvian

Servings 2 -3

Ingredients

  

• 400 g cooked octopus
• 5 black olives preferably Peruvian botija
• 2 tbsp mayonnaise preferably homemade or see above for recommended brands
• juice of 1/2 lime

To serve

• 1 tbsp parsley leaves finely chopped
• lettuce leaves
• crackers

Instructions

 

• Blend olives into a paste.
• Slice octopus, season with lime juice.
• Mix with mayonnaise, serve on lettuce leaves, garnish with parsley. Serve with crackers.

Keyword dairy free, gluten free, mayonnaise, octopus, olive, olives, Peruvian cuisine, Peruvian food, seafood

Want more Peruvian recipes? Check out the e-cookbook below!

Peruvian recipes from abroad

This e-book contains my favourite Peruvian recipes developed from the point of view of an expat who learned to find her way with the ingredients that were available in her new home.

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