This authentic Greek taverna dish features tender wine-braised octopus paired with a rich olive tapenade and finished with ouzo, creating a sophisticated Mediterranean meal that's naturally keto with just 4g net carbs per serving.
Recipe Details
Ingredients
- 1 whole (900g) fresh octopus, cleaned
- 240ml dry white wine
- 3 leaves bay leaves
- 10 whole black peppercorns
- 150g Kalamata olives, pitted
- 85g green olives, pitted
- 30ml capers, drained
- 4 pieces anchovy fillets in oil
- 3 cloves garlic, peeled
- 15ml fresh oregano leaves
- 10ml fresh lemon zest
- 90ml Greek extra virgin olive oil
- 30ml ouzo (or Pernod)
- 30ml fresh lemon juice
- 15ml red wine vinegar
- 200g cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 115g Greek feta cheese, crumbled
- 60ml fresh parsley, chopped
Instructions
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Place 1 whole (900g) fresh octopus in a large pot with 240ml dry white wine, 3 leaves bay leaves, and 10 whole black peppercorns. Add enough water to just cover.
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Bring to a boil, then reduce heat to low and simmer covered for 45-60 minutes until octopus is tender when pierced with a fork.
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Remove octopus and let cool. Reserve 120ml (1/2 cup) of the cooking liquid. Cut octopus into bite-sized pieces, discarding the beak.
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For the tapenade, combine 150g Kalamata olives, 85g green olives, 30ml capers, 4 pieces anchovy fillets in oil, 3 cloves garlic, 15ml fresh oregano leaves, and 10ml fresh lemon zest in a food processor.
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Pulse until roughly chopped, then slowly drizzle in 60ml (4 tbsp) 90ml Greek extra virgin olive oil while processing until you have a chunky paste.
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Heat remaining olive oil in a large skillet over medium-high heat. Add octopus pieces and sear for 3-4 minutes until lightly charred.
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Add 30ml ouzo (or Pernod) and let it flame off (or cook for 1 minute to evaporate alcohol). Add reserved cooking liquid and simmer for 5 minutes.
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Add 30ml fresh lemon juice and 15ml red wine vinegar. Season with salt and pepper to taste.
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Arrange octopus on serving plates and spoon tapenade alongside. Garnish with 200g cherry tomatoes, 1/2 small red onion, 115g Greek feta cheese, and 60ml fresh parsley.
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Drizzle with any remaining pan juices and serve immediately.
Tips
Octopus Selection: Choose fresh octopus if possible, though frozen works well. Avoid pre-cooked octopus which can become rubbery when reheated.
Tenderness Test: Octopus is done when a fork easily pierces the thickest part. Cooking time varies greatly depending on size and freshness.
Tapenade Texture: Don't over-process the tapenade - it should be chunky, not smooth. The texture adds interest to the dish.
Charring Technique: The final searing adds smoky flavor and appealing color. Don't skip this step even though the octopus is already cooked.
Ouzo Alternative: If ouzo isn't available, substitute with Pernod, sambuca, or simply omit for a more subtle flavor.
Make-Ahead: Octopus can be braised a day ahead and seared just before serving. Tapenade improves overnight as flavors meld.
Carb Count: Approximately 4g net carbs per serving, making this perfect for ketogenic diets while delivering authentic Greek flavors.
Serving Style: Traditionally served as meze with crusty bread, but works beautifully over a bed of arugula for keto eating.