Octopus with olive mayonnaise

Ingredients

• 1, approximately 1.2 kgoctopus
• 1bay leaf
• 1onion, cut into large pieces
• 1celery stalk
• to tastesalt
• 120 ml (½ cup)pitted black botija olives
• 120 ml (½ cup)mayonnaise
• 120 ml (½ cup)fresh cheese
• 2 tablespoonsevaporated milk
• juice of ½lemon
• to tastepepper
• as neededfresh lettuce leaves
• optionalcooked quail eggs
• as neededsalted crackers or toasted bread

Instructions

1. 1

   Cook the octopus

   Clean the octopus and rinse it thoroughly. Put it in a large pan with enough water to cover, then add the onion, celery, bay leaf and a little salt. Cook over a medium heat for 40–45 minutes, until tender. Lift it out, drain and leave to cool.

2. 2

   Blend the sauce

   Put the black olives, fresh cheese, mayonnaise, evaporated milk, lemon juice and a little pepper in a blender. Blend until smooth and creamy.

3. 3

   Slice the octopus

   Once cool, cut the octopus into thin slices, keeping the tentacles intact where possible for a neat presentation.

4. 4

   Arrange the platter

   Cover a large plate with lettuce leaves. Arrange the octopus slices in a fan shape, then spoon the olive sauce over the top or into the centre so everyone can serve themselves.

5. 5

   Garnish and serve

   Serve with halved cooked quail eggs and salted crackers or toasted bread.

What is Peruvian octopus with olive mayonnaise?

This seafood dish pairs cooked octopus with a creamy sauce based on black botija olives, a variety associated with Peruvian cooking. It is presented on lettuce, with quail eggs and crackers or toast as accompaniments.

The combination works because the octopus has a mild, briny flavour that sits comfortably alongside the olives’ savoury richness. The cheese, mayonnaise and lemon bring the sauce together into a smooth, tangy dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 0g protein, 0g carbs, 0g fat.

The octopus is the main source of protein, while the mayonnaise, fresh cheese and olives contribute much of the dish’s fat. Crackers or toasted bread provide most of the carbohydrates; serve them alongside a generous amount of lettuce to add freshness and balance the plate.

Cooking the octopus until tender

Gentle simmering: the recipe cooks the octopus in water with onion, celery and bay leaf for 40–45 minutes. Check tenderness before draining, as the size of the octopus can affect how long it takes.

Cooling: let the octopus cool before slicing. It is easier to handle, and the tentacles are less likely to break apart.

Making a smooth olive sauce

Olives and cheese: blend the pitted botija olives with fresh cheese, mayonnaise, evaporated milk and lemon juice. Blend until no large pieces remain and the sauce looks creamy.

Seasoning: add pepper and taste the sauce before serving. The olives and mayonnaise can already be savoury, so adjust with a light hand.

Slicing and arranging

Thin slices: cut the cooled octopus into even rounds, taking care to keep the tentacles in attractive pieces. This makes the platter easier to serve and lets the sauce coat each bite.

Sauce placement: spoon the sauce over the octopus or leave it in the centre of the platter. Keeping some octopus visible gives the dish a clean, colourful presentation.

Serving the platter

Lettuce base: fresh leaves add a crisp, cool contrast to the tender octopus and creamy sauce. Arrange them on the plate just before adding the other ingredients.

Accompaniments: serve with halved quail eggs and crackers or toasted bread, as specified in the recipe. The bread or crackers are handy for enjoying any sauce left on the plate.

Timing and preparation

The listed total time is 70 minutes, including 40–45 minutes of cooking. Allow extra time if the octopus needs longer to become tender or to cool sufficiently for slicing.

You can cook the octopus ahead and chill it, then blend the sauce and assemble the platter closer to serving. Keep the components covered and refrigerated while waiting.

Recipe notes & tips

• Rinse the octopus thoroughly before cooking.
• Use a large pan so the octopus can sit comfortably in the water.
• Start checking tenderness near the end of the 40–45-minute cooking time.
• Blend the sauce until fully smooth for an even coating.
• Slice the octopus only after it has cooled.
• Add the lettuce and arrange the platter shortly before serving.

Variations

• More lemon: add a little extra lemon juice for a brighter sauce.
• Coarser sauce: blend briefly and leave some small olive pieces for texture.
• Extra garnish: arrange additional halved quail eggs around the platter.
• Bread option: serve with toasted bread instead of salted crackers.
• Sauce on the side: serve the olive mayonnaise in a bowl for dipping.

Common mistakes to avoid

• Slicing while hot: the octopus is harder to handle; let it cool first.
• Stopping before tender: give it more time in the simmering water and check again.
• Over-blending in bursts: uneven pieces can remain; blend until the sauce is consistently smooth.
• Adding too much seasoning: olives can be quite savoury; taste before adding more salt.
• Dressing too early: the lettuce can lose its crispness; assemble the platter near serving time.

How to store

Refrigerate leftover octopus and sauce separately in covered containers and use within 1–2 days. Serve chilled or bring briefly to cool room temperature; avoid reheating the assembled platter, as the lettuce and mayonnaise-based sauce are best served cold.

Frequently asked questions