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.

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