Basil-Scented Aglio e Olio with Octopus and Olives

Basil-Scented Aglio e Olio with Octopus and Olives

In just 10 minutes, you can whip up this crowd pleasing tapas. A crowd always gathers around this dish.

Ingredients: Enough to fill a 18 x 10 cm platter

(A) Extra virgin olive oil
2 tablespoons (use the same amount when doubling the recipe)
(A) Garlic (thinly sliced)
1 knob
Red chili peppers (sliced into rounds)
to taste
(B) Boiled octopus (rough chopped into twice the size of the olives)
80 g
(B) Black olives
1/2 amount of octopus
Brown mushrooms (or your choice of mushrooms, or boiled potatoes)
to taste
White wine
10 ml
Pesto sauce (or minced fresh or dry basil) (optional, see Step 11)
1.25 ml


1. Combine the ingredients marked 'A' in an unheated frying pan. Sauté on low heat until the garlic becomes fragrant.
2. Add the sliced dried red pepper. Do this before the garlic starts to brown.
3. When the garlic is light brown add the 'B' ingredients and coat with oil. Sauté for 10 seconds.
4. Increase to medium heat and add the white wine. Cook until the alcohol evaporates.
5. Just before the alcohol evaporatescompletely, add the mushrooms and lightly sauté.
6. Drizzle on the pesto and toss, then it's done. Serve with all the liquid from the pan.
7. This is a very easy, quick dish using octopus and olives. It will whet your appetite and fill your taste buds with bouquet of flavors.
8. Arranged on fancy platter, it's perfect for welcoming dinner guests to your home. It's also tasty served chilled.
9. Note: Both the boiled octopus and olives contain salt, so I don't season with any salt and pepper.
10. The photo shows the genovese sauce that I love to use. Adjust the seasoning with rock salt to taste.
11. If you're using fresh or dried basil, use rock salt to adjust the favor.
12. I recommend a related dish Recipe ID: 2504645, for Octopus and Olive Arrabiata

Story Behind this Recipe

This is a speedy dish I make that always gathers a crowd. I love aglio e olio.