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Octopus Gremolate with Chilli Aioli

Prep Time

    •    Prep and cook time: 4 hours & 3 minutes
    •    Yield: Serves 4


    •    Octopus
    •    chilli aioli
    •    1 red chilli
    •    Gremolata
    •    1 lt olive oil
    •    2 egg yolks
    •    salt to taste
    •    1 lemon zest
    •    1 lemon juice
    •    1 tbls dijon mustard
    •    300ml grape seed oil
    •    500g octopus tentacles
    •    1/2 bunch finely parsley
    •    300ml extra virgin olive oil
    •    10ea kalamata olives, diced
    •    1 garlic clove, roasted and pureed



  1. Blanch the octopus in boiling water for 3 mins then refresh in some ice water.
  2. Cook the octopus in the oil for 3 to 4 hours at 80 degrees Celcius.
  3. Remove from oil and slice into bite size pieces.

Combine all ingredients in a bowl

Chilli aioli:

  1. Whisk the yolk, mustard and garlic together till it is light and fluffy, slowly whisk in the oil till it thickens.
  2. Finely chop chilli and whisk into aioli.

To serve:

  1. Arrange octopus on plate and pour gremolata over and around the octopus.
  2. Place a small amount of aioli to the side or around octopus being careful not to put too much as it is very spicy.
  3. The octopus is best served at room temperature..

This great family recipe is thanks to ABC Recipes at


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