Warm octopus and potato salad with Taggiasca olives, finished with crumbled Salatì olive oil biscuits just before serving.
Ingredients
- 300 g octopus
- 2 medium potatoes
- 50 g pitted Taggiasca olives
- Chopped fresh parsley
- Extra virgin olive oil, salt, pepper, lemon juice
- Volpe SALATì with Extra Virgin Olive Oil
Method
- Boil the potatoes, peel them and cut into medium cubes.
- Cook the cleaned octopus in simmering water until tender; the time depends on its size and preparation. Allow it to cool, then cut into small pieces.
- In a bowl, combine the octopus and potatoes while still warm. Season with extra virgin olive oil, salt, pepper, lemon juice, Taggiasca olives and plenty of parsley.
- Serve in small bowls or glasses. Add crumbled Salatì just before serving.