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.