Serves 4

2 1/2 pounds octopus
1 egg
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
Pepper

Preparation:

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.

In a blender, drop the egg, salt and lime juice. While blending, pour slowly and steadily the olive oil to obtain a thick mayonnaise. Set aside half of the mayonnaise, leaving the other half in the blender.

Add the olives into the blender and puree. Mix with the reserved mayonnaise. Lay the octopus slices on a plate (single layer) and cover with the olive sauce. Garnish with freshly minced parsley and a trickle of olive oil.