Octopus with kale pesto and crispy leeks.

Octopus

Bacon-wrapped dates served with red pepper coulis.

Bacon-Wrapped Dates

House Marinated Olives

In a large pot, bring 2 liters of water to a boil. Add the octopus and reduce the heat to a simmer. Cook for about 45-60 minutes, or until tender. Remove and let cool.

Prepare the Octopus

In a food processor, combine the kale, Parmesan cheese, olive oil, lemon juice, minced garlic, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.

Make the Kale Pesto

Heat vegetable oil in a frying pan over medium heat. Dredge sliced leeks in flour, shake off excess, and fry until golden brown and crispy. Remove and drain on paper towels.

Crispy Leeks

Once the octopus is cool, cut it into bite-sized pieces. Place on a serving plate, drizzle with kale pesto, and top with crispy leeks. Serve immediately.

Assemble the Dish

Fresh octopus

Kale

Parmesan cheese, grated

Olive oil

Lemon juice

Garlic cloves, minced

Salt

Black pepper

Leeks, sliced

All-purpose flour

Water, for boiling

Vegetable oil, for frying

Preheat the Oven

Make a slit in each Medjool date and remove the pit. If desired, stuff each date with an almond or a small piece of cheese.

Prepare the Dates

Cut the bacon slices in half. Wrap each date with a half slice of bacon and secure it with a toothpick if necessary.

Wrap with Bacon

Place the bacon-wrapped dates on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy.

Bake the Dates

Char the red bell peppers over an open flame or under a broiler until the skins are blackened. Place them in a bowl and cover with plastic wrap to steam for 10 minutes.

Roast the Peppers

Peel the skins off the roasted peppers and remove the stems and seeds. In a blender, combine the roasted peppers, olive oil, garlic, red wine vinegar, salt, and black pepper. Blend until smooth.

Blend the Coulis

Serve the bacon-wrapped dates hot, drizzled with the red pepper coulis.

Serve

Medjool dates

Bacon

Almonds or cheese (optional for stuffing)

Red bell peppers

Garlic

Red wine vinegar

In a large bowl, combine the mixed olives, garlic cloves, rosemary, thyme, red pepper flakes, lemon zest, and lemon juice.

Combine Ingredients

Pour the extra virgin olive oil over the olive mixture and stir well to ensure all the olives are coated.

Add Olive Oil

Season

Cover the bowl with plastic wrap or transfer the mixture to a jar with a tight-fitting lid. Let the olives marinate in the refrigerator for at least 24 hours, preferably 48 hours, to allow the flavors to meld.

Marinate

After marinating, serve the olives at room temperature as an appetizer or snack.

Octopus

Bacon-wrapped Dates

House Marinated Olives