Octopus with wine and green olives

Posted on January 13, 2006 in Fish

Directions

  1. Boil octopus in low temperature with no water for 20-30 minutes.
  2. Add wine, olive oil, bay leaf and simmer for 15 more minutes.
  3. Remove octopus from saucepan, place in a platter and pour the remaining sauce over it.
  4. Waste the bay leaf. Sprinkle with olives, spring onions and dill.
  5. Serve in cool temperature.

Ingredients

  • 1/2 cup olive oil
  • 1 cup green olives
  • 1 octopus
  • 1 cup white dry wine
  • 1 bayleaf
  • 1 bunch of dill, finely cut
  • 2 – 3 spring onions, finely cut
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