Italian Octopus Salad

Italian Octopus Salad

A delightful Seafood Salad, that will taste transform you to the Mediterranean Coastline

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Author whatsmickeycooking


  • 5 lbs Octopus, 3 medium sized Please have your fishmonger, clean and remove the beak and organs
  • 1 large Lemon
  • 4 tbls Extra Virgin Olive Oil
  • 4 stalks Celery
  • 1/2-3/4 cup Fresh Italian flat leaf parsley
  • 3/4 cup Black olives, pitted
  • Sea salt and fresh ground pepper to taste


  1. In a pot large enough to hold the octopus, fill with water, bring to a boil, add sea salt, holding each octopus by it's head, immerse into the boiling water, turning so the tentacles curl, carefully drop each into the boiling water.  Boil  the octopus for 45 minutes, turn off the heat and allow the octopus to cool in it's cooking water

  2. When the octopus are cool enough to handle, cut into 1-1/2" inch chunks, add to serving bowl (note-I leave the tentacles intact, if they bother you they peel away easily

  3. Clean and cut the celery into 1/4" slices, add to the octopus

  4. Add the olive to the celery and octopus (it's optional if you would like to cut the olives in half)

  5. Chop the flat leaf parsley, add to the salad.  Squeeze the juice of the lemon onto the salad, add the olive oil, salt and pepper (taste)

    Can be served immediately or made ahead best at room temperature

    Italian Octopus Salad