Seafood Salad with Octopus and Olives

Seafood Salad with Octopus and Olives

Try this Italian fish salad for Christmas Eve with octopus and olive taggiasche, a refined holiday dish and a great option for Christmas dinner!


  • 28 oz cleaned octopus
  • pepper to taste
  • salt to taste
  • 2 washed celery stalks
  • 2 tbs olive taggiasche
  • extra virgin olive oil
  • 1 lemon juice
  • chopped parsley to taste

4 servings


15 min.


45 min.


60 min.


  • in a large saucepan boil salted water, add freshly ground pepper and dip the octopus three times, then let it cook in the water for 45 minutes;

  • drain the octopus and cut it into chunks;

  • cut celery into rings and put it into a bowl together with the octopus, 2 tablespoon of olives,  a little extra virgin olive oil, chopped parsley, pepper and lemon juice.

You can enjoy your Christmas Day salad warm or, if you prefer, let it cool in the refrigerator.

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