Octopus in Olive Oil with Garlic – JOSE GOURMET

Octopus goes into the tin pre-cooked, which is what gives tinned octopus its particular texture: yielding rather than springy, nearer a braise than anything off a grill. Garlic at under one percent is enough to scent the olive oil without the tin ever tasting of garlic. Warm it through white beans and the oil turns the beans into the dish.