½teaspoonDiamond Crystal kosher saltor ¼ teaspoon sea salt
¼teaspoonblack pepperfreshly ground
1tablespoonlemon juicefreshly squeezed, from ½ large lemon
Remove the octopus tentacles from the package and place them on paper towels to remove extra liquid.
Cut the octopus into bite-size pieces. Place them in a glass or ceramic salad bowl.
Add the remaining ingredients.
Gently toss to coat.
Serve immediately, or - for the best results - cover and let the salad rest at room temperature for 20 minutes to allow the flavors to meld.
Mix again and serve.
*Since this recipe relies on fully cooked octopus, it will only be as good as the octopus you purchase. Octopus is typically boiled until it's tender, then added to recipes as is or quickly grilled or sauteed. It can become tough and gummy when overcooked.I find that the octopus sold at wildforkfoods.com is excellent. Most pieces are nice and tender. Very few are gummy. It comes frozen, so make sure to fully defrost it before using it. If you'd like to lower the sodium content, you can use less salt. The octopus and the olives are quite salty so depending on your palate, you might find that added salt isn't really needed. Taste and decide for yourself.