10 fresh black olives
20 small cherry tomatoes
50 cl white wine
1 clove of garlic
Salt and pepper
4 drops of Lemon flavouring
Cut off the head, empty the inside, then remove the skin (by pulling well on it) from the tentacles and the head, and cut it into small pieces.
Cut the garlic clove into small cubes.
Pitted the fresh olives and cut them in half.
Cut the cherry tomatoes in half.
Sauté the garlic and octopus.
He needs to blanch in olive oil.
Add the white wine, thyme, tomatoes, lemon flavouring and olives and simmer over medium heat for 20 to 25 minutes (it must be tender).
Season with salt and pepper.