Recipe Canned octopus in oil

Conserve de poulpe à l'huile
Preparation time:
Heat treatment time:
Shelf life:
Several years
Community rating:


Number of persons: Several
  • 2 kg of octopus (there will remain 800 gr after cooking)
  • Peanut oil and / or olive (we recommend a mixture of both)
  • Aromatic: Salt, ground pepper, crushed thym

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)


1.    Place the octopus in the freezer 24 h to 48 h before to soften the flesh. The freezing that usually degrades food by breaking and dehydrating fibers is an ally here.
2.    Cook the octopus in a large volume of water with a bay leaf, 30 minutes at simmering point. Let cool then remove the "beak" and any hard parts, empty the bowels and their ink, remove the small suction cups by passing the octopus under a trickle of water.
3.    Finally cut pieces of 3 to 5 cm and dry well with a clean cloth.
4.    Place the octopus in the jars. Season to taste, salt, pepper, thyme ... Cover with oil up to 2 cm from the rim, close and proceed immediately to heat treatment, 1h at 100 ° C.

Recipe from Georges Cantin.

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