CitizenFood Sat, 02/07/2009 - 17:30
2 1/2 pounds octopus
1/2 teaspoon salt
1 cup olive oil, plus more for garnish
2 tsp key lime juice
10 black olives, pitted
1 tbs minced parsley
Place octopus in a stock pot and cover with water, bring to a boil and cook for about 40 minutes, until soft. Remove the skin with a knife, and refrigerate. When cooled, cut into slices.