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   Ingredients :
3 lb 5 oz (1.5 k) octopus
14 black olives, pitted
3 tablespoons key lime juice
1 cup olive oil for mayonnaise preparation
2 tablespoons minced parsley
2 eggs
3 tablespoons olive oil for decoration


Place octopus in a pan and cover completely with water. Boil for 30 or 40 minutes until soft. Remove.

Take dark skin of octopus, with the help of a knife. Refrigerate.

Blend eggs, salt, lime juice, pepper. While blending start pouring olive oil until a thick a mayonnaise is obtained.

Divide and remove half or mayonnaise from blender. Set aside.

Add olives to blender. Blend to form a thick pure. Mix olive mayonnaise with reserved one.

Cut octopus in slices, place them in a serving dish and cover with olive sauce. Garnish with minced parsley and decorate pouring 3 tablespoons olive oil.

        6 servings
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