A recipe born at an after-party following our journey through South Africa.

THE STORY BEHIND THIS RECIPE

Some journeys don’t end at the airport.

They continue long after you return home — around a table, over a glass of wine, and through conversations that naturally find their way back to unforgettable places.

That is exactly how this recipe came to life.

It was born during an after-party following our journey through South Africa, where friends gathered once again after recently standing between two oceans, exploring breathtaking vineyards and discovering a country where grilling is far more than a way of cooking.

It is a way of bringing people together.

This was never meant to be a traditional South African recipe.

Instead, it became our way of bringing a small piece of that journey back to the table.

Not through exotic ingredients, but through simplicity.

Octopus is one of those rare ingredients that rewards restraint.

It doesn’t need complicated techniques or heavy seasoning.

A hot grill.

A few honest ingredients.

And enough patience to let the flavours speak for themselves.

A warm dressing of extra virgin olive oil, garlic, lemon, capers and the natural sweetness of charred cherry tomatoes gently blends with the juices released by the octopus while it rests.

What you get is not a sauce.

It is something even better.

A fragrant dressing that quietly becomes the heart of the entire dish.

The kind of dressing that naturally calls for fresh sourdough bread and slows every conversation around the table.

Sometimes the simplest meals create the longest memories.

INGREDIENTS

For the octopus

• 1 pre-cooked octopus (about 1–1.2 kg / 2–2½ lb)
• 4 tbsp extra virgin olive oil
• 2–3 garlic cloves, thinly sliced
• freshly ground black pepper

For the warm dressing

• 100 ml (⅓ cup + 1 tbsp) extra virgin olive oil
• 3 garlic cloves, thinly sliced
• ½ fresh red chilli or a pinch of chilli flakes
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• juice of ½ lemon
• finely grated zest of ½ lemon
• 1 tbsp capers
• a handful of fresh flat-leaf parsley
• freshly ground black pepper

For the grill

• 8–10 cherry tomatoes
• 1 lemon, halved
• a handful of quality black olives
• flaky sea salt

To serve

• freshly baked sourdough bread or grilled baguette

METHOD

Place the pre-cooked octopus into a bowl.

Add the olive oil, sliced garlic and freshly ground black pepper.

Marinate for approximately 2 to 3 hours.

Do not season with salt at this stage.

Before grilling, remove the octopus from the marinade, discard the garlic and carefully pat the octopus completely dry using paper towels.

This is perhaps the most important step.

A dry octopus grills beautifully.

A wet one simply steams.

Heat the grill until very hot, around 250–300°C (480–570°F).

Place the octopus directly onto the grill.

Cook for approximately 2–3 minutes on one side, turn only once, then grill for another 2 minutes, until lightly charred with beautifully caramelised edges.

At the same time, grill the cherry tomatoes and the lemon halves.

Allow the tomatoes to blister and soften.

Let the lemons develop a deep golden colour.

THE DRESSING

Meanwhile, gently warm the olive oil in a small saucepan.

Add the garlic, chilli, thyme and rosemary.

Infuse gently for around five minutes.

The garlic should become fragrant but never brown.

Remove from the heat.

Stir in the lemon juice, lemon zest, capers, chopped parsley and freshly ground black pepper.

Finally, add the grilled cherry tomatoes and gently crush them with a spoon.

Their natural sweetness adds subtle umami while balancing the freshness of the lemon and the salinity of the capers.

FINISHING THE DISH

Slice the grilled octopus into generous pieces.

Transfer it to a shallow serving bowl.

Pour over the warm dressing.

Scatter with black olives, whole capers and the grilled lemon halves.

Finish with flaky sea salt and a final drizzle of excellent extra virgin olive oil.

Allow the octopus to rest for around five minutes.

During this time the natural juices blend with the olive oil, lemon and tomatoes, creating a wonderfully aromatic dressing.

It becomes just as important as the octopus itself.

SERVING

Serve directly in a large ceramic bowl.

Place warm sourdough bread or grilled baguette alongside.

Don’t rush.

The best moment comes when someone tears off a piece of bread and quietly soaks up every last drop of the dressing.

If you’d like to add a vegetable side, grilled romaine hearts finished with Parmesan and lemon juice pair beautifully.

Simple.

Fresh.

Exactly as they should be.

WINE PAIRING (TGCC)

🇿🇦 South Africa

Spier Chenin Blanc

Few wines express South Africa quite like Chenin Blanc.

Its elegant notes of pear, white peach, citrus and delicate honey beautifully complement the natural sweetness of grilled octopus.

Bright acidity lifts the lemon and capers, while the wine’s fruit softens the gentle smokiness from the grill.

More than a pairing, it becomes a reminder of where this story began.

🇸🇰 Slovakia

Excellent local alternatives include:

• Sauvignon Blanc
• Rhine Riesling
• Grüner Veltliner
• Dry Noria

Choose wines with vibrant acidity, minerality and elegance.

The wine should support the flavours of the sea — never overpower them.

RECIPE DETAILS

Difficulty: Easy

Preparation: 20 minutes

Marinating: 2–3 hours

Grilling: 5–6 minutes

Serves: 4

Season: Spring • Summer • Early Autumn

Style: Grilled Seafood

TGCC Category: Seafood & Grill

Looking for the perfect side? Our Grilled Romaine Hearts with Parmesan, Lemon & Olive Oil were created for exactly this kind of meal. Smoky, crisp and wonderfully fresh, they complement the octopus without ever stealing the spotlight.

→ Discover the recipe for Grilled Romaine Hearts with Parmesan, Lemon & Olive Oil

Some journeys end when you arrive home. The best ones simply continue around the table.