- 1 octopus 1.300g
- 300g of oil
- 1 glass of wine
- 150g green olives
- 1 onion
- 1 spoon of flour
- 1 pepper
Clean the octopus and wash it and put it in a covered pot over medium heat. When you remove the broth, add the oil, chopped onion and ground pepper.
Admix the octopus with the materials in the pot and then extinguish with wine.
Dissolve the flour in a little water and add to pot and let simmer octopus.
When nearing cooked, add the olives blanched in two or three waters (to removal of salt), boil all together for a while then remove from heat and cut it into pieces.