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Octopus salad with fennel and oranges

The octopus salad with fennel and oranges is a revisitation of the more classic version. A delicious idea to bring a light and tasty appetizer to the table, perfect to propose even during holidays. The addition of oranges and fennel will give a winter touch to the dish, a fresh and citrusy note that will make it truly gourmet! This salad is simple to prepare and will accompany your fish-based menu perfectly…so why not start your Christmas Eve dinner with this appetizer? Your guests will surely appreciate this novelty!

Octopus salad with fennel and oranges INGREDIENTS


Octopus (already gutted) 800g

Fennel 700g

2 Oranges

100g black olives

50g extra-virgin olive oil

A pinch of fine salt

A pinch of black pepper


Octopus salad with fennel and orange Calories

Difficulty: Medium Preparation: 30 min Cooking: 40 min Servings: 4 Cost: Low

Octopus salad with fennel and oranges PREPARATION

How to prepare octopus salad with fennel and oranges

To prepare the octopus salad with fennel and oranges, first wash the octopus under running water. 1. Place a pot of water on the stove, add salt, 2 and bring to a boil. When the water begins to boil, hold the octopus by the head and immerse the tentacles in the boiling water for a few seconds without scalding yourself. 3. Repeat this process twice, then immerse it completely 4 and let it cook for 40 minutes. After this time, drain it 5 and cool it under cold running water. 6.

Remove the skin, which will come off easily, then cut the octopus into pieces 7 and set aside. Take the fennel, remove the green part of the tufts 8 and slice the rest 9. Rinse 10 and dry with a kitchen towel 11. Transfer to a large bowl 12.

Clean the orange removing the pith 13 and take only the wedges 14. Cut them into small cubes 15. Add the octopus to the fennel 16, add the orange cubes and black olives 17. Adjust the salt and pepper 18. Add a drizzle of olive oil 19 and chopped chives 20. Mix everything and store in the refrigerator until ready to serve the salad. 21.


The octopus salad with fennel, oranges and black olives can be stored in the refrigerator for one day in a glass bowl, covered with plastic wrap.


You can use clementines or pomegranate seeds instead of oranges. You can even add carrots instead of fruit and season with apple cider vinegar. If you don’t like chives, add freshly chopped parsley!