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

• Servings: 2-3
• Time: 20
• Difficulty: easy
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Ingredients

• 400g 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

Directions

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