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Italian octopus stew with olives and capers


-       1 octopus

-       1-3 cloves of garlic

-       50 ml extra virgin olive oil from The Mighty Olive

-       Parsley

-       Salt, black pepper

-       250 gr peeled tomatoes

-       100 gr dry white wine



Wash and cut octopus in pieces (2-3 centimeters). Fry some garlic with extra vergin olive oil in a pot, add octopus and cook it 5 – 10 min (till it becomes white color), add white wine, let it boil to evaporate the alcohol. Add olives, capers, peeled tomatoes, water (if necessary), parsley. Cook for 1 – 1,5 hours.

Add salt and pepper at the end of cooking time.


Restaurante Villa Schiatti,  Castiglion Fiorentino, Italy