📝 About This Recipe
A masterpiece of Nikkei cuisine created by the legendary Rosita Yimura, Pulpo al Olivo represents the soul of Peruvian-Japanese fusion. This iconic starter features buttery, tenderized octopus draped in a vibrant, purple-hued sauce made from tangy Botija olives and silky lime-scented mayonnaise. It is a refreshing, sophisticated dish that balances briny, acidic, and creamy notes in every bite.
🥗 Ingredients
The Octopus & Aromatics
- 2-3 pounds Octopus (whole, cleaned (fresh or high-quality frozen))
- 1/2 piece Red Onion (roughly chopped)
- 1 stalk Celery (cut into chunks)
- 2 pieces Bay Leaves
- 1 teaspoon Black Peppercorns (whole)
The Olivo Sauce
- 1 cup Peruvian Botija Olives (pitted; these are dark purple and salty)
- 1 cup Mayonnaise (high-quality, preferably homemade or Japanese style)
- 2 tablespoons Lime Juice (freshly squeezed)
- 2 tablespoons Extra Virgin Olive Oil (mild flavor profile)
- Salt and Pepper (to taste)
Plating and Garnish
- 2 large Yukon Gold Potatoes (boiled and sliced into rounds)
- 1 sleeve Saltine Crackers (traditional accompaniment)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Capers (drained)
👨🍳 Instructions
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1
Fill a large stockpot with enough water to fully submerge the octopus. Add the onion, celery, bay leaves, and peppercorns, and bring to a rolling boil.
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2
Perform the 'scaring' of the octopus: 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 completely, reduce heat to a simmer, and cook for 40-50 minutes. It is ready when a knife slides into the thickest part of the tentacle with no resistance.
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4
Once tender, remove the octopus and immediately plunge it into an ice bath to stop the cooking process and preserve the skin.
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5
When cooled, drain and pat the octopus completely dry. Slice the tentacles diagonally into thin, bite-sized medallions (sashimi-style).
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6
Prepare the sauce: Place the pitted Botija olives in a blender or food processor. Pulse until they form a rough paste.
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7
Add the mayonnaise, lime juice, and olive oil to the blender. Process until the mixture is completely smooth and turns a beautiful, pale purple color.
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8
Taste the sauce; Botija olives are naturally salty, so only add extra salt if necessary. Add a pinch of black pepper.
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9
To assemble, arrange the cold, sliced potato rounds in a single layer or a slight overlap on a chilled serving platter.
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10
Layer the octopus medallions over the potatoes, fanning them out elegantly.
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11
Generously spoon the olive sauce over the octopus, ensuring most of the meat is covered but leaving some edges visible for contrast.
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12
Garnish with a sprinkle of fresh parsley, a few whole capers, and a final drizzle of olive oil. Serve immediately with saltine crackers on the side.
💡 Chef's Tips
Always 'scare' the octopus; this technique prevents the skin from peeling off and ensures an even curl. If you cannot find Botija olives, use Kalamata olives, but be aware the flavor will be slightly less fruity and more acidic. For the most tender result, freeze your fresh octopus for 24 hours before cooking to break down the muscle fibers. Do not salt the cooking water for the octopus, as the meat will absorb salt from the olive sauce later. Ensure the sauce is chilled before serving to maintain the refreshing nature of the appetizer.
🍽️ Serving Suggestions
Pair with a crisp, cold glass of Peruvian Pisco Sour or a dry Sauvignon Blanc. Serve alongside 'Causa Limeña' for a complete Peruvian seafood experience. Include a side of 'Cancha' (toasted corn nuts) for an added crunchy texture. Offer extra lime wedges on the side for guests who prefer a more acidic profile.