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