Octopus with green beans and olives is a tasty and simple appetizer ideal for holidays that you can easily prepare even a day in advance.
If green beans are not in season, you can easily use frozen ones and still get a very satisfying result.
An appetizer to be served at room temperature that you can further enrich for example with black olives and boiled potatoes.
If you like octopus, below I leave you other tasty ideas for preparing it and also my tutorial on how to cook it with different methods, and then right after the photo, as always, we’ll discover how to prepare the Octopus with green beans and olives tasty appetizer!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Tasty Octopus with Green Beans and Olives
- 2.2 lbs octopus
- 14 oz green beans (also frozen)
- 7 oz cherry tomatoes
- 3.5 oz green olives (or black or Taggiasca)
- 2 pinches salt
- 1 tsp dried oregano
- to taste thyme
- 3 tbsps extra virgin olive oil
Tools
- 1 Pressure Cooker
- 1 Steamer Basket
Preparation of Tasty Octopus with Green Beans and Olives
To prepare the Tasty Octopus with Green Beans and Olives appetizer, first wash it very well under cold running water.
Turn the head inside out using your fingertips, trying not to break the internal pouch, then remove it.
Place the octopus on a cutting board and turn it over, use a small knife, and cut around the eyes to remove them.
Turn the octopus over again and look at the center of the tentacles where the beak is located, then cut it with a small knife and remove it with your hands.
If you want, you can cook the octopus in a pot full of water with 2 bay leaves and parsley stalks, but it will take at least 1 hour.
We cooked it in a pressure cooker, a drizzle of oil, parsley stalks, and lemon slices, and close the pot.
From the moment it whistles, cook on low heat for 15 minutes, then turn off, wait for the pot to vent before opening it.
Let the octopus cool in the water that will have formed during cooking.
In the meantime, while the octopus is cooking and cooling, clean the green beans by detaching the ends and steam them with the appropriate basket for 5 or 6 minutes.
If you are using frozen green beans, place them in the basket still frozen.
Wash and slice the tomatoes into rings, we used cherry tomatoes but grape tomatoes are also fine.
Once the octopus is cold, remove it from the water and eliminate the skin and large suckers that come away easily.
Cut it into pieces and place it together with the already cooked and cut tomatoes and green beans into 2 or 3 parts in a salad bowl.
Also add the olives, which you can replace with Taggiasca or black olives.
Season everything with salt, a generous drizzle of extra virgin olive oil, dried thyme, and oregano.
If you like spicy, finely chopped fresh chili peppers go great with it.
Serve the tasty octopus with green beans and olives at room temperature.
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Tasty Octopus with Green Beans and Olives (Questions and Answers)
How long does cooked octopus last?
Once cooked, you can store the octopus in the refrigerator in an airtight container along with its cooking water for 2 days.
Can other vegetables be added?
Other vegetables can be added based on the season. Boiled potatoes go great with octopus.
What can aromatic herbs be replaced with?
You can replace thyme and oregano with chopped fresh parsley.
