Ginger Free Octopus with Olive Oil and Lemon
Tender, gently simmered octopus dressed in bright lemon and good olive oil is one of those dishes that feels like a seaside taverna meal, no matter where you're eating it. The octopus is cooked low and slow with just a bay leaf and peppercorns until it's perfectly yielding, then cut into generous pieces and tossed while still warm so every bite soaks up the dressing. That dressing is the real star — extra-virgin olive oil, fresh lemon juice and zest, minced garlic, dried oregano, and a pinch of red pepper flakes come together into something punchy, herby, and deeply satisfying. Because the ingredient list is so clean and straightforward, there's no need to scrutinize labels for hidden spice blends or marinades that might sneak in unwanted flavors. A scatter of fresh flat-leaf parsley and a few lemon wedges on the side finish the platter with color and a little extra brightness. This is the kind of recipe that looks impressive enough for a dinner party but is genuinely simple to pull off at home.
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Learn more →Ingredients
4 servings
For the octopus
- 2 lb octopus, cleaned (fresh or thawed from frozen)
- 1 bay leaf
- 4 whole black peppercorns
For the dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, freshly ground
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- lemon wedges, for serving
Instructions
- 1
Place the octopus in a large pot with the bay leaf and peppercorns. Add enough cold water to cover by about 2 inches. Bring to a boil over high heat, then reduce to a steady simmer.
- 2
Simmer uncovered for 45–60 minutes, until the thickest part of a tentacle is tender when pierced with a knife and an instant-read thermometer inserted into the thickest part reads at least 145°F (63°C). Cooking time will vary with the size of the octopus — start checking at 45 minutes.
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