Mediterranean Octopus


  • 1kg cleaned baby octopus
  • 2 tbsp. olive oil
  • 2 medium onions, sliced
  • 1 large yellow capsicum, chopped
  • 2 large tomatoes, seeded & sliced
  • ½ cup (80g) seedless black olives
  • 1 tbsp. tomato paste
  • ¼ cup (60ml) dry red wine
  • ¼ cup (60ml) lemon juice
  • 2 tbsp. brown sugar
  • 2 cloves garlic, crushed
  • 2 tbsp. fresh oregano, chopped
  • 2 bay leaves
  • 2 tsp corn flour
  • ¼ cup (60ml) water
  • ¼ cup fresh basil, shredded


Cut the octopus into quarters.

Heat half oil in a wok.

Add octopus in batches, stir-fry until just tender, and remove.

Heat remaining oil in wok; add onions and capsicum stir-fry until onions are just soft.

Add tomatoes, stir-fry.

Add octopus, olives, wine, juice, sugar, garlic, oregano, bay leaves and blended cornflour and water, stir until sauce thickens slightly.

Discard bay leaves, stir in basil.

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