Recipe courtesy of Mario's
2 hr 30 min
(includes chilling and standing times)
35 min
6 to 8 servings


  • 5 pounds baby octopus
  • Salt
  • 2 cups finely chopped celery 
  • 1/2 to 3/4 cup fresh lemon juice
  • 1/2 cup olive oil 
  • 1/3 cup finely chopped fresh parsley 
  • 1 tablespoon fresh basil leaves, snipped 
  • 1 teaspoon red pepper flakes
  • 15 pitted California black olives 
  • 5 cloves garlic, sliced
  • Freshly ground black pepper 


Bring a large pot of water to a boil. Add the octopus to the water, two at a time. When the water returns to a boil, remove the octopus and set aside to cool. Repeat with the remaining octopus.

Bring a large pot of water to a boil and add salt. Add the octopus and simmer until the meat is tender, 20 to 40 minutes. Drain and chill under cold running water. Cut off any non-fleshy parts including the "beak" and discard. Cut into bite-size pieces.

Put the octopus pieces in a large bowl and add the celery, lemon juice, olive oil, parsley, basil, red pepper flakes, olives, garlic and salt and pepper to taste. Toss to blend and let stand 1 hour.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Octopus Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Octopus Salad

Recipe courtesy of Ben Sargent

Octopus and Potato Salad

Recipe courtesy of David Rocco

Arepas with Octopus and Lobster Salad

Recipe courtesy of Bobby Flay

Charred Octopus Salad with Tangerine Sauce

Recipe courtesy of Bobby Flay

Braised Octopus and Tangy Potato Salad

Recipe courtesy of Chuck Hughes

Braised Octopus with Chickpea Salad and Salsa Verde

Recipe courtesy of Anthony Fiorini

Grilled Octopus Salad (Insalata di Polipo)

Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette

Recipe courtesy of Bobby Flay


So Much Pretty Food Here