Sesame Free Octopus with Olive Oil and Lemon
Tender, garlicky 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 cooking method here is beautifully straightforward — a gentle simmer with bay leaf and peppercorns coaxes the octopus to a perfectly yielding texture before it ever meets the dressing. That dressing is where the magic happens: extra-virgin olive oil, fresh lemon juice, zest, minced garlic, oregano, and a pinch of red pepper flakes come together into something punchy and aromatic. Tossing the warm octopus pieces directly into the dressing lets everything absorb deeply, so every bite is well-seasoned all the way through. For anyone navigating sesame allergies or sensitivities, this recipe is a genuine win — the ingredient list is clean and simple, with zero hidden pastes, oils, or blends that so often sneak sesame into Mediterranean-style dishes. A scatter of fresh flat-leaf parsley and a few lemon wedges on the side finish it off with color and freshness. It's the kind of recipe that looks impressive on the table but asks very little of the cook.
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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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