Classic Pulpo al Olivo (Octopus with Olive Cream)

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Steps

1. 1
   Prepare the olive cream sauce: Drain the pitted Tacna olives, reserving the brine. Weigh 200g of olive pulp (no liquid) and place in a blender with 80g mayonnaise, 40g cream cheese, 5g lime juice, and 20g olive brine.

   Tip: Weigh olive pulp separately from brine to get accurate measurements. All components already contain salt, so taste before adding any.

   ~5 min
2. 2
   Blend until smooth and creamy. Taste and add 2 extra whole olives (about 14g) to intensify the flavor, then blend again briefly to leave small olive pieces for texture. The consistency should be like a leche de tigre — pourable, not a stiff paste.

   Tip: Tacna olives have very thin skin, so there is no need to strain. The thin skin blends smoothly.

   ~3 min
3. 3
   Refrigerate the olive cream while you prepare the remaining components. The cream cheese will set slightly in the cold, giving the sauce more body.
4. 4
   Prepare the white onion: Peel half a white onion, remove the core, and slice into thin plumes (feather cuts). Immediately place in ice water to crisp and remove sulfur compounds.

   Tip: White onion is milder than Peruvian red onion but still benefits from the ice water soak for crunch and mildness.

   ~5 min
5. 5
   Cook the octopus: Bring a large pot of salted water to a boil with an aromatic garnish. 'Scare' the octopus by dipping it three times into the boiling water, then submerge fully. Reduce to a very gentle simmer (mijotée — barely moving bubbles) and cook for 45 minutes.

   Tip: A 1.5kg octopus needs 45 minutes at mijotée. Strong boiling will tear the delicate skin off the octopus — you want skin, gelatin, and tender meat together.

   ~45 min
6. 6
   Transfer the cooked octopus to an ice bath (inverted bain-marie) to stop cooking and fix the skin in place. Let it cool completely.

   Tip: The ice bath locks the skin onto the flesh, preserving the beautiful appearance.

   ~15 min
7. 7
   Optional — make olive chips: Blend cubed sandwich bread with olive brine and pitted olives until you have a smooth paste like a purée. Spread thinly on a silicone mat (silpat) and dehydrate in the oven at low temperature until crispy. Crush some into olive powder if desired.

   Tip: These chips add height and textural contrast. Crushed into powder, they can garnish tiraditos, salads, carpaccios, and pastas too.
8. 8
   Prepare the majadito: Steam yellow potatoes until tender, then lightly crush with a fork. Season with chopped chives, a splash of magullo vinegar, a drizzle of olive oil, and a pinch of salt.

   Tip: The majadito serves as a 'road' (caminito) for the octopus. Its starchy base complements the rich olive cream beautifully. Can also serve with soda crackers or toast as is traditional.

   ~10 min
9. 9
   Slice the cooled octopus tentacles into very thin rounds (láminas). Arrange the slices on the plate, fanning them out.

   Tip: Keep the skin side visible — the purple color is part of the beauty of this dish.

   ~5 min
10. 10
    Spoon the olive cream generously over the octopus slices, leaving some 'air' — gaps where the octopus is visible. Don't cover it completely; the star ingredient should show through.

    Tip: Giacomo emphasizes leaving breathing room (aires) in the plating so diners can see what they are about to eat.

    ~2 min
11. 11
    Plate the majadito alongside the octopus as a small path. Scatter drained white onion plumes, quartered cherry tomatoes (red and yellow), small octopus tentacle tips, spicy olive pieces, and watercress sprigs. Finish with olive chips for height, a grind of black pepper, and a drizzle of olive oil.

    Tip: Less is more with garnishes. The tomatoes add freshness and moisture that the dish needs. Watercress stems are juicy and contribute water to balance the rich cream.

    ~3 min

Nutrition (per serving)

Giacomo Bocchio

LES ENSEÑO A PREPARAR UN CLASICO PULPO AL OLIVO | GIACOMO BOCCHIO

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