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Step by Step Instructions
  • Step 1: Wash the octopus thoroughly, remove the eyes, beak and the membrane from the hood.
  • Step 2: Boil the fennel in some water for 6 minutes, drain and chop finely.
  • Step 3: Sauté the spring onions in a saucepan with olive oil, add the octopus that has been cut into small pieces, pour in 2 cups of water and simmer for approximately 50 minutes.
  • Step 4: Pour in the wine and add the fennel, tomatoes, tomato paste, capers, salt, pepper and another cup of water. Continue cooking for another 10 minutes and, just before finishing, mix in the green olives.
  • Step 5: Serve hot in a deep platter.
Ingredient List
  • 1kg octopus
  • 1kg fresh fennel
  • 1cup of green olives
  • 50g tomato paste
  • 50g capers soaked in water
  • 3 spring onions (finely chopped)
  • 2 large tomatoes (pulped)
  • 1/2cup of Red wine
  • sea salt flakes
  • ground black pepper
  • extra virgin olive oil

Octopus with fennel and green olives

  • Preparation
    time
    20'
  • Cooking
    time
    70'
  • Extra
    time
    5'
  • 4
A recipe which combines the aromas of the mountain with the aura of the salty sea.
Product Qty
Tomato paste from Santorini "D. Nomikos" 410g
€3.40
Wild capers from Tinos "Valsamo" 110g
€8.30
OR