Curaçaoan-style Octopus with Olive Sauce

Ingredients

In this adaptation, we infuse the original Peruvian dish, Pulpo al olivo, with the vibrant flavors of Curaçao. The traditional olive sauce is enhanced with Curaçaoan ingredients such as locally grown olives and citrus, giving the dish a tropical twist. This adaptation celebrates the fusion of culinary traditions, creating a unique and exciting flavor profile that showcases the best of both cuisines. We alse have the original recipe for Pulpo al olivo, so you can check it out.

• 2 pounds (900g) octopus 2 pounds (900g) octopus
• 1 cup (240ml) Curaçaoan olives, pitted and chopped 1 cup (240ml) Curaçaoan olives, pitted and chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lime juice 1 tablespoon fresh lime juice
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 garlic clove, minced 1 garlic clove, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the octopus and simmer for 45-60 minutes, or until tender. Remove from heat and let it cool.
2. 2.
   Once cooled, cut the octopus into bite-sized pieces.
3. 3.
   In a bowl, combine the Curaçaoan olives, cilantro, parsley, lime juice, olive oil, garlic, salt, and pepper. Mix well.
4. 4.
   Add the octopus pieces to the olive sauce and toss gently to coat.
5. 5.
   Let the flavors meld together for at least 30 minutes before serving.
6. 6.
   Serve the Curaçaoan-style Octopus with Olive Sauce as a refreshing appetizer or main course.

Treat your ingredients with care...

• Octopus — To tenderize the octopus, you can either simmer it in water or use a pressure cooker. If using a pressure cooker, cook for 20-30 minutes on high pressure.
• Curaçaoan olives — If Curaçaoan olives are not available, you can substitute them with any other brine-cured olives for a similar flavor profile.

Tips & Tricks

• For an extra burst of flavor, marinate the octopus in the olive sauce overnight before serving.
• Serve the dish with a side of fresh Curaçaoan-style ceviche for a complete Caribbean culinary experience.
• Adjust the amount of lime juice according to your taste preference for acidity.

Serving advice

Serve the Curaçaoan-style Octopus with Olive Sauce as an appetizer with toasted bread or as a main course accompanied by a fresh salad and steamed rice.

Presentation advice

Arrange the octopus pieces on a platter and drizzle the olive sauce over them. Garnish with fresh cilantro leaves and a slice of lime for an enticing presentation.