1 octopus
10 fresh black olives
20 small cherry tomatoes
50 cl white wine
1 clove of garlic
20gr thyme
Salt and pepper
Olive oil
4 drops of Lemon flavouring
Poulpe méditerranéen à l'arôme de Citron
Copyright © 2020 Carine Zurbach
Cleaning the octopus, and removing all the skin, may seem difficult but it is not.
Cut off the head, empty the inside, then remove the skin (by pulling well on it) from the tentacles and the head, and cut it into small pieces.
Cut the garlic clove into small cubes.
Pitted the fresh olives and cut them in half.
Cut the cherry tomatoes in half.
Sauté the garlic and octopus.
He needs to blanch in olive oil.
Add the white wine, thyme, tomatoes, lemon flavouring and olives and simmer over medium heat for 20 to 25 minutes (it must be tender).
Season with salt and pepper. 
Serve immediately.
Lemon (zest) Flavouring

Lemon (zest) Flavouring

So refreshing !