Grilled Octopus With Black Olive Tapenade

Grilled octopus with black olive tapenade is a classic dish from Occitan cuisine, known for its bold flavors and simple preparation. This recipe combines tender grilled octopus with a savory black olive tapenade, creating a dish that is perfect for a special occasion or a casual dinner.

Grilled Octopus With Black Olive Tapenade

Ingredients

  • 2 lbs octopus, cleaned and tenderized
  • 1/2 cup black olives, pitted
  • 2 cloves garlic, minced
  • 2 tablespoons capers
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. Grill the octopus for 20-25 minutes, turning occasionally, until charred and tender.
  3. In a food processor, combine the black olives, garlic, capers, and olive oil. Pulse until a coarse paste forms. Season with salt and pepper.
  4. Serve the grilled octopus with the black olive tapenade on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Grill Tongs Food processor

Tools

Knife Cutting board

Serving suggestions

Serve the grilled octopus with a side of roasted vegetables and a glass of chilled white wine.

Tips & tricks

Tenderizing the octopus before grilling will help to ensure a more tender and flavorful result.

Cost

$20