Rosita Yimura

Pulpo al Olivo

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Art of Peruvian Cuisine: Volume 1
The Art of Peruvian Cuisine

By Tony Custer

Published 2000

  • About

This is Rosita Yimura’s most famous dish. The contrasting colors of the octopus matched with the glossy purple of the olive mayonnaise make it a particularly attractive opener to any meal.

Ingredients

  • 1 egg
  • 1 tsp salt
  • 1 cup olive oil

Method

Preparation

Combine the egg, salt and key lime juice in the jar of a blender or food processor fitted with a steel blade. Blend for 1 minute at low speed.

With the motor running add the olive oil in a slow steady stream, to form a thick mayonnaise.

When all the oil is incorporated, shut off the motor and scrape down sides of jug with a spatula.

Empty the mayonn