Grilled Octopus with a Green Olive Salsa Verde
Tender charred grilled octopus topped with a briny, acidic chunky green olive salsa verde
Servings 5 people
Equipment
- Grill gas or charcoal
Ingredients
- 2 lbs cooked octopus tentacles approx. 6 large tentacles
- 5 oz olives drained and dried
- 3 green onions / scallions sliced thin whites and greens
- 2 tbsp chopped cilantro
- 1 large lemon juiced
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400°F. Preheat the grill to 500℉.
- On a sheet pan, drizzle a little olive oil over the drained and dried olives and toss them with a pinch of salt. Roast them for 10 minutes. They will be slightly wrinkly when done but not shriveled.
- Combine the olives with chopped cilantro, green onions (both white and green parts), and lemon juice. Add olive oil and salt to taste. Allow the green olive mixture to sit in the fridge to let the flavors meld while you prepare and grill the octopus.
- Ensure the tentacles are dry. Toss the tentacles in a generous drizzle of olive oil and a hefty pinch of salt.
- Once the grill is hot, place the octopus directly on the grates. Cook for 6-9 minutes on each side. You're aiming for a good char without completely overcooking.
- Remove, allow to cool for 5 minutes and then chop the octopus into 1/2-inch discs, leaving about 2 inches of the end intact.
- Add the octopus to a large bowl or platter and top with as much of as little of the green olive salsa verde as you want.