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Octopus with olives | Recipes

Octopus with olives

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INGREDIENTS

  • 1 kilo fresh octopus
  • 250gr tsakistès olives
  • 250gr firm red tomatoes
  • 500gr small onions
  • 1 wine glass EXTRA VIRGIN OLIVE OIL
  • Salt and pepper

PREPARATION

Cook the octopus in its liquid for some time. Extinguish with wine and add the olive oil, salt and the grated tomatoes. Bring to a boil and add the small onions peeled and cut into half or whole, if small. When half done, add the olives. Cover the pot and let the food boil. Simmer over moderate heat. Serve with french fries.