Tree Nut 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 it belongs on a sun-drenched Mediterranean terrace — and it's surprisingly straightforward to pull off at home. The octopus is gently simmered with a bay leaf and peppercorns until perfectly tender, then cut into satisfying bite-sized pieces and tossed while still warm so every segment soaks up the zesty dressing. That dressing is the real star: extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, and a pinch of red pepper flakes come together into something punchy and aromatic. Because the ingredient list is built entirely around whole, fresh components — seafood, citrus, herbs, and spice — there's nothing to second-guess for anyone avoiding tree nuts. No sauces with hidden almond flour, no pestos, no nut-based garnishes to navigate. A scatter of flat-leaf parsley and a few lemon wedges at the end keep things clean and vibrant. It's the kind of elegant, fuss-free plate that looks impressive but asks very little of you.
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!