Peruvian Octopus in Black Olive Cream Sauce

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This classic coastal Peruvian dish features tender octopus tossed in a silky, briny black olive cream. Originating from the northern port city of Piura, it is typically served chilled as an appetizer with crackers or toasted bread.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 24 gFat
• 4 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 1 gSugar
• 32 gProtein
• 780 mgSodium
• 620 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 4 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the octopus

• 2 lbs cleaned octopus tentacles
• 1 whole garlic bulb, halved crosswise
• 2 bay leaves
• 1 tbsp kosher salt
• 1 wine cork (optional, traditional for tenderness)

For the black olive cream sauce

• 1 cup pitted black olives, preferably Botija or Kalamata
• 1/3 cup mayonnaise
• 1/4 cup extra-virgin olive oil
• 2 tbsp aji amarillo paste
• 2 garlic cloves
• 2 tbsp lime juice, plus more to taste
• 1/4 cup olive brine from the jar

For garnish and serving

• 1/4 cup pitted black olives, thinly sliced
• 2 tbsp fresh parsley, finely chopped
• Crackers or sliced toasted baguette
• Lime wedges

Directions

1. Bring a large pot of water to a boil with the halved garlic bulb, bay leaves, salt, and cork if using. Dip the octopus tentacles into the boiling water three times before submerging them fully, which helps curl the tentacles and tenderize the meat.
2. Reduce the heat to a gentle simmer and cook the octopus for 35 to 45 minutes, until a paring knife slides easily into the thickest part. Turn off the heat and let the octopus cool in the cooking liquid for 20 minutes.
3. Remove the octopus, pat dry, and slice into 1/2-inch thick medallions. Discard the skin if it slips off easily.
4. In a blender or food processor, combine the pitted olives, mayonnaise, olive oil, aji amarillo paste, garlic cloves, lime juice, and olive brine. Blend until completely smooth, scraping the sides as needed, then taste and adjust salt and lime.
5. If the sauce is too thick, loosen with a tablespoon of the reserved octopus cooking liquid or additional olive oil until it reaches a pourable, spoonable consistency.
6. In a large bowl, gently toss the octopus medallions with the olive cream sauce until each piece is generously coated.
7. Spoon the dressed octopus onto a chilled serving platter, mounding it slightly in the center.
8. Drizzle with extra-virgin olive oil, scatter the sliced olives over the top, and finish with chopped parsley.
9. Serve immediately, or chill for up to 4 hours and serve cold with crackers, toasted bread, and lime wedges on the side.

Cook’s Notes

• Botija olives from Peru deliver the most authentic flavor; if unavailable, Kalamata or oil-cured black olives are excellent substitutes.
• Do not overcook the octopus or it turns rubbery. Simmer gently and check tenderness at 35 minutes.
• Chilling the dressed octopus for at least an hour lets the briny, savory flavors meld together beautifully.
• The black olive sauce can be made up to 3 days ahead and stored in the refrigerator in a sealed jar.
• Pair this appetizer with a crisp Pisco Sour or a cold lager to balance the richness of the olive cream.

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