Octopus with olives

Ingredients 1 kilo fresh octopus 500gr small onions 250gr tsakistès olives 1 wine glass EXTRA VIRGIN OLIVE OIL 250gr firm red tomatoes Salt and pepper

Preparation

Cook the octopus in its liquid for some time. Extinguish with wine and add the olive oil, salt and the grated tomatoes. Bring to a boil and add the small onions peeled and cut into half or whole, if small. When half done, add the olives. Cover the pot and let the food boil. Simmer over moderate heat. Serve with french fries.

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Tags: olive, main dish, Mollusca, fasting, Lenten recipes, ψάρια - θαλασσινά