📝 About This Recipe
A cornerstone of Nikkei cuisine, Pulpo al Olivo is a masterful fusion created by Rosita Yimura, blending tender Mediterranean octopus with the deep, savory soul of Peruvian Botija olives. This dish features thinly sliced, buttery octopus draped in a vibrant purple emulsion that balances salty, tangy, and creamy notes. It is a sophisticated celebration of Japanese precision and Peruvian coastal bounty that has become an icon of South American gastronomy.
🥗 Ingredients
The Octopus (El Pulpo)
- 2-3 lbs Large Octopus (cleaned, beak removed)
- 1 medium White Onion (halved)
- 1 piece Celery Stalk (roughly chopped)
- 2 pieces Bay Leaf
- 1 teaspoon Black Peppercorns (whole)
The Botija Olive Sauce
- 1 cup Botija Olives (pitted; these are Peruvian purple olives)
- 1 cup Mayonnaise (high quality, preferably Japanese Kewpie style)
- 2-3 tablespoons Lime Juice (freshly squeezed)
- 2 tablespoons Extra Virgin Olive Oil (fruity profile)
- 1 piece Garlic Cloves (small, blanched to remove harshness)
- to taste Salt and Pepper (be cautious as olives are salty)
Garnish and Assembly
- 1 sleeve Crackers or Crostini (soda crackers are traditional)
- 1 tablespoon Capers (drained)
- 1 piece Hard-boiled Egg (finely chopped or sliced)
- 1 sprig Fresh Parsley (finely chopped)
- 2 pieces Alfonso or Botija Olive (slivered for decoration)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil with the onion, celery, bay leaves, and peppercorns. Do not add salt yet, as it can toughen the octopus skin.
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2
Perform the 'scaring' technique: Hold the octopus by the head and dip the tentacles into the boiling water for 3 seconds, then remove. Repeat this 3 times until the tentacles curl tightly.
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3
Submerge the octopus fully, reduce heat to a gentle simmer, and cook for 45-60 minutes. It is ready when a knife slides into the thickest part of the tentacle like butter.
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4
Turn off the heat and let the octopus cool completely in its own cooking liquid. This ensures the skin stays intact and the meat remains succulent.
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5
Once cooled, remove the octopus, pat dry, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours; chilling makes it much easier to slice thinly.
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6
Prepare the sauce: In a blender or food processor, combine the pitted Botija olives, mayonnaise, lime juice, blanched garlic, and olive oil.
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7
Blend until the sauce is completely smooth and turns a beautiful, vibrant purple color. If it's too thick, add a teaspoon of water or lime juice.
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8
Taste the sauce. The Botija olives are naturally salty, so only add extra salt or pepper if necessary.
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9
Remove the chilled octopus from the fridge. Using a very sharp knife, slice the tentacles on a bias into thin medallions (about 1/8 inch thick).
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10
Arrange the octopus slices in a single layer, slightly overlapping, on a chilled serving platter.
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11
Generously spoon the olive sauce over the center of the octopus slices, leaving the edges of the purple-tipped tentacles visible for a beautiful contrast.
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12
Garnish with chopped hard-boiled egg, capers, slivered olives, and a sprinkle of fresh parsley.
💡 Chef's Tips
Always 'scare' the octopus; the temperature shock ensures the skin doesn't peel off during the long simmer. If you cannot find Peruvian Botija olives, Kalamata olives are a suitable substitute, though the color will be slightly different. For an extra-smooth sauce, pass the blended olive mixture through a fine-mesh sieve to remove any tiny bits of skin. Don't discard the octopus cooking liquid! Strain it and use it as a base for a seafood rice or soup. Ensure the octopus is cold when slicing; a warm octopus will tear and yield ragged edges.
🍽️ Serving Suggestions
Serve with traditional Peruvian 'Galletas de Soda' (soda crackers) or toasted baguette rounds. Pair with a crisp, cold glass of Albariño or a classic Peruvian Pisco Sour. Serve as an appetizer alongside a fresh Sea Bass Ceviche for a complete Nikkei experience. Add a few slices of boiled yellow potato or avocado on the side to balance the richness of the olive sauce.