Method

In a low-heated wide cooking pot add the octopus tentacles with 2 tablespoons of extra virgin olive oil and smash and add some garlic to the pot. After you finished adding the first ingredients cover and leave at low heat for 35 minutes, until you see the juices coming out of the octopus and its texture becoming tender. Remove from the pot for later use, without wasting the juices.

While waiting for the octopus to cook, clean and steam the potato rounds and the beans, until you can see with a fork that they have been tender in the middle. Is best to leave them al dente.

Once done with the steaming, we remove from the cooking pot and rinse with plenty of cold water.

Grab a small whisk and mix together in a bowl the Green Olives Tapenade, the freshly squeezed lemon juice and about a third of a cup with Extra Virgin Olive Oil. Use salt and pepper seasoning until  you are satisfied with the taste.

Now we have to prepare our mix, with gently whisking the potatoes with the octopus tentacles and the rest of the ingredients.

Mix the potatoes gently with the octopus tentacles and the green beans, whisking gently and your octopus with potato salad is ready to be served.

This recipe has been provided by www.Gourmed, a dedicated Mediterranean food and lifestyle web site.  Please enjoy their many offerings.

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