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Classic Octopus with Olive Cream (Pulpo al Olivo)
by Giacomo Bocchio
recipe medium Peruvian

Classic Octopus with Olive Cream (Pulpo al Olivo)

A classic Peruvian-Nikkei dish of thinly sliced octopus served over a rich, creamy black olive sauce made with Tacna olives, mayonnaise, and cream cheese.

20m Prep
55m Cook
1h 15m Total
2 Servings
pulpo octopus olive nikkei seafood tacna classic cold dish

Ingredients

Garnish
  • 0.5 unit White onion (feather-cut, ice water soaked)
Octopus
  • 1.5 kg Whole octopus (cooked and thinly sliced)
Olive Cream
  • 200 g Pitted black Tacna olives (drained)
  • 80 g Mayonnaise
  • 40 g Cream cheese
  • 5 g Lemon juice
Side
  • 2 medium Yellow potato (steamed and smashed)

Steps

  1. 1
    Cook octopus: boil water with aromatics, 'scare' octopus 3 times, then simmer gently 45 min. Ice bath.
    Tip: Gentle simmer (millot) prevents skin tearing.
    ~50 min
  2. 2
    Blend olives, mayo, cream cheese, lemon juice, olive brine until smooth and creamy.
    Tip: Taste before adding salt — all components already contain salt.
    ~5 min
  3. 3
    Steam yellow potatoes, smash with chives, vinegar, olive oil.
    ~15 min
  4. 4
    Plate: sliced octopus, generous olive cream, smashed potato, onion feathers, cherry tomatoes, watercress.
    ~5 min

Nutrition (per serving)

420
Calories
28g
Protein
18g
Carbs
28g
Fat
3g
Fiber
Cultural Context
Pulpo al Olivo is a celebrated dish of Peru's Nikkei culinary tradition, blending Japanese seafood sensibility with Peruvian ingredients. The olive cream sauce is made with distinctive Tacna olives grown in Peru's southernmost region, prized for their rich flavor.
Video thumbnail
Giacomo Bocchio
LES ENSEÑO A PREPARAR UN CLASICO PULPO AL OLIVO ¦ GIACOMO BOCCHIO
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