Mustard Free Octopus with Olive Oil and Lemon
Tender, slow-simmered octopus dressed in bright lemon and good olive oil is one of those dishes that feels like a seaside restaurant experience you can pull off right in your own kitchen. The cooking process is straightforward — a gentle simmer with bay leaf and peppercorns until the tentacles are perfectly yielding, then a rest before slicing into satisfying bite-sized pieces. What makes this recipe especially appealing is how clean and uncomplicated the ingredient list is: extra-virgin olive oil, fresh lemon juice and zest, garlic, oregano, a pinch of red pepper flakes, and a handful of flat-leaf parsley to finish. There's no hidden condiment or bottled sauce to worry about, which is a genuine relief when you're navigating a mustard sensitivity — so many prepared dressings and marinades sneak it in. Everything here is built from scratch, so you stay in full control of what goes into the bowl. The warm octopus soaks up that garlicky, citrusy dressing beautifully, and the whole platter looks impressive enough to serve to guests without any extra fuss. Finish with lemon wedges on the side and you've got something that's both elegant and completely worry-free.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!