If the octopus still has the ink sac or beak, remove them and rinse thoroughly under cold water. If whole with head, you may remove the head or leave it attached; score the inside of the head to ensure even cooking if kept whole.

Tenderize (optional)

To help tenderness, freeze the octopus for 24–48 hours before thawing and cooking (if not already frozen). Alternatively, gently pound the tentacles with a meat mallet for 1–2 minutes.

Simmer

In a large pot bring 3 L water, 150 ml white wine, 2 bay leaves, 8 peppercorns and 2 tbs coarse salt to a rolling simmer. Once simmering, dip the octopus three times into the simmering liquid (tentacles in then out) to curl the tips, then fully submerge. Reduce heat to maintain a gentle simmer (not a hard boil) and cook until tender when pierced with a skewer — about 45–60 minutes for a 1.2 kg octopus. Start checking at 40 minutes.

Rest and slice

When tender, remove octopus from the liquid and let rest on a cutting board until cool enough to handle, about 10 minutes. Reserve 100 ml of the cooking liquid. Slice tentacles into 0.5 cm (1/4 in) medallions and set aside.

Finish

Heat 2 tbs olive oil in a skillet over medium-high heat. Quickly sear the octopus slices 30–60 seconds per side to add color and a slight char (optional). Remove from heat and keep warm.

Black olive cream (Crema de Olivas Negras)

In a food processor combine 200 g pitted black olives, 75 g softened cream cheese, 30 g mayonnaise, 1 tbsp lemon juice, 1 minced garlic clove, 30 ml extra-virgin olive oil, 1 tsp ground black pepper and 1/4 tsp salt.

Pulse until a very smooth, spreadable cream forms. If the mixture is too thick, add 1–2 tbsp (15–30 ml) of the reserved warm cooking liquid to loosen and blend until silky. Taste and adjust salt, pepper or lemon to balance acidity and saltiness.

Transfer the cream to a squeeze bottle or bowl and keep at room temperature for service (or chilled briefly if you prefer it cooler).

Pecan garnish

In a small skillet melt 10 g butter over medium heat. Add 60 g pecan halves and toast, stirring, until fragrant and lightly browned, 3–4 minutes.

If using, add 1 tsp honey in the last 30 seconds and toss to glaze the pecans. Remove from heat and sprinkle with 1/4 tsp finishing salt. Let cool slightly; the pecans will crisp as they cool.

Assembly and to serve

On a serving plate, spread or pipe 3–4 small dollops/lines of black olive cream where guests will pick up slices, or place a shallow pool in the center.

Arrange octopus medallions on top of or beside the olive cream, overlapping slightly for an attractive presentation. Drizzle lightly with the reserved cooking liquid and 1 tbsp extra-virgin olive oil.

Scatter the glazed pecans over and around the octopus to provide crunch and a nutty contrast.

Garnish with microgreens or chopped parsley if desired and finish with a few flaky salt crystals. Serve immediately with 20 crackers on the side for scooping.