Olives are used a lot in our diet. Green or black, depending on the way they are preserved, there is always a bowl of olives for our guests to enjoy during a gathering. Green olives are preserved in brine and lemon. They are broadly used in cooking all around the island and combined with rabbit or seafood. In this recipe we cook them with octopus, a delicious dish of Crete.
1 medium octopus about 1.2 kg
250 grams green olives, soaked in water and strained
80 ml olive oil
1 bay leaf
1/2 teaspoon all spice
1 glass red wine
1 red dry onion, chopped
1 tomato, grated
500 ml vegetable stock
Ground black pepper, salt (if needed)
– Put octopus in a pan and let it slowly cook in its own juices
– Add bay leaf and all spice
– Turn heat up and add wine
– When alcohol evaporates, add the tomato and the vegetable stock
– A few minutes before the octopus is ready, add the olives and cook until you get a thick sauce.
– Add pepper and salt if needed.
*Definately serve it with potatoes fried in olive oil!