Ingredients
The following ingredients have 4 Servings
- 12 Pitted Green Olives (, see note 1)
- 12 Pickled Cocktail Onions
- 2-3 Cooked Octopus Legs ((½ lb/225g), see note 2)
- 12 slices Marinated Roasted Red Peppers (, see note 4)
- Extra Virgin Olive Oil (, a drizzle)
- A pinch of Dried Oregano
- A pinch of Black Pepper
- A pinch of Salt (, optional)
Instruction
- Cut each tentacle into bite size pieces.
- Onto a cocktail stick, thread 1 olive, 1 cocktail onion, 1 slice of roasted red pepper and 1 octopus chunk.
- Repeat with the rest.
- Serve them on a plate, serving tray, or in glasses. Once you have plated them, drizzle with olive oil, and season with oregano, black pepper and salt (optional).
- Best served right away or within 2 hours.
