Recipe courtesy of Mario's

Octopus Salad

  • Level: Advanced
  • Total: 2 hr 30 min (includes chilling and standing times)
  • Active: 35 min
  • Yield: 6 to 8 servings
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5 pounds baby octopus


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 


  1. 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.
  2. 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.
  3. 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.