The olive tree Octopus: for sucking fingers

The olive tree Octopus. (Photo: Internet)

Lima. Ingredients

-1 k of Octopus.
-14 despepitadas, Peruvian black olives.
-3 tablespoons of Peruvian lime juice.
-1 cup of olive oil to prepare the mayonnaise.
-2 tablespoons finely chopped parsley.
-2 eggs.
-Salt.
-Pepper.
-3 tablespoons of olive oil to decorate.
-1 Pope medium.

Preparation

Clean the Octopus cooking in a pot with boiling water, and that covers it the tooth of whole garlic, bay leaf and 1 Pope medium. The Octopus will be cooked (soft) when the potato is tender (of 30 to 40 minutes approximately).

Cool, Peel by lightly scraping with a knife and cut into slices or small pieces. Book.

Blend the eggs, salt, lemon, pepper juice and to add a few olive oil to form a thick mayonnaise. Then, add the olives and blend until that they are completely sort.

Cut the Octopus in slices, accommodate a source and bathing with olive sauce. Garnish with 3 tablespoons of olive oil forming threads, and chopped parsley.

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Posted in: fingers,Octopus,olive,sucking