Octopus Salad with Baby Kalamata Olives

A fresh and simple salad recipe with our baby variety of Kalamata Olive

Ingredients

• 350g Cooked Octopus
• 80g Cherry Tomatoes
• 60g Edesia Baby Kalamata Olives
• 3 Tablespoons Edesia Italian Extra Virgin Olive Oil
• 1 Tablespoon Freshly Squeezed Lemon Juice
• 2 Cloves Minced Garlic
• Salt And Black Pepper To Taste
• Half Teaspoon Dried Oregano
• Handfull Of Coriander, Chopped

Method

1. Take the cooked octopus and remove away with an absorbent cloth any excess water
2. Add the octopus to a mixing bowl
3. Slice the cherry tomatoes into halves and add into the mixing bowl, along with the Edesia Baby Kalamata Olives
4. In another bowl, mix together the rest of the ingredients and pour then pour over the octopus, tomatoes and olives
5. Stir and then carefully plate up your salad

Shop The Ingredients:

Cold Pressed Italian Extra Virgin Olive Oil 1Lt

Pitted Baby Kalamata Olives 1kg