/Mediterranean Medley with Slow-Cooked Octopus Recipe
Mediterranean Medley with Slow-Cooked Octopus recipe

Mediterranean Medley with Slow-Cooked Octopus Recipe

Delve into a dish where the sea meets the garden. Our slow-cooked octopus entwined with vibrant cherry tomatoes, fiery green chilli peppers, and peppery black olives makes for a sublime Mediterranean feast.





  • Step 1.

    Begin by cleaning the octopus, removing the beak and ink sac, and rinsing it under cold water.
  • Step 2.

    In a large pot, combine the octopus with enough water to cover it. Add a pinch of salt, then bring to a boil. Reduce the heat to low, cover, and let it simmer gently for 2 to 2.5 hours, or until tender.
  • Step 3.

    Once the octopus is cooked to tenderness, remove it from the pot and let it cool slightly before cutting it into bite-sized pieces.
  • Step 4.

    In a large skillet, heat a tablespoon of olive oil over medium heat. Add the octopus pieces and cook until they start to gain some colour.
  • Step 5.

    Add the halved cherry tomatoes and sliced green chilli peppers to the skillet. Cook for a further 3 to 4 minutes, or until the tomatoes just start to break down, creating a rustic sauce.
  • Step 6.

    Stir in the rinsed black olives and cook for an additional 2 minutes, allowing all the flavours to meld together.
  • Step 7.

    Season the medley with salt and freshly ground black pepper to taste. Serve warm as a delightful entrée or a hearty side dish.


  1. 1 kgOctopus

  2. 250 gCherry tomatoes

  3. 2 Green chilli peppers

  4. 100 gBlack pitted olives

  5. 1 tbspOlive oil

  6. 1 tspSalt

  7. 0.5 tspFreshly ground black pepper

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