Authentic Octopus in Olive Oil - Los Peperetes

Octopus from the Galician Sea Inlets - 120g

This octopus is produced following the traditional method: once thoroughly marinated and cleaned, it is cooked in water, salt and onion. It is then drained and cooled down for a few hours, after which it is chunked and canned in virgin olive oil.

Suggestion: warm it up a little bit, sprinkle with sweet or spicy paprika and drizzle with extra virgin olive oil.

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£ 9.95

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Los Peperetes de Jesus Lorenzo - Villagarcía de Arousa (Pontevedra) – Galicia

Octopus is a cephalopod that requires a specific marinade, as its muscle fibres have to be broken down to achieve the desired tenderness. Once it has been marinated, it is thoroughly cleaned and then cooked in water with salt and onion. Cooking time depends on its size. Once it is cooked, it is drained and let it cool down for a few hours. It is then cut, laid out in the can and covered with virgin olive oil for a perfect preservation. Our eating tip is to sprinkle it with sweet or spicy paprika before serving.

Fishing Season: All year, except in biological resting periods.

Source: Galician Rias.

Fishing method: Fishing Pots.


"Pulpo a Feira - Pulpo a la Gallega"   How to prepare this traditional Galician Tapa

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Amazing quality and extra flavour with the olive oil.

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really good octopus in olive oil.

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