Buttery and sweet with just a kiss of brine, these perfectly cooked morsels are great for use in recipes or siphoning straight from the tin.

Hand-cut tentacles are processed during peak freshness and cooked partly inside the can along with salt and a generous ladle of olive oil. Because octopuses are mostly water, this introduces additional moisture (and along with it extra flavor) to the tin.

Few tastier bites exist than toothpicking a tentacle and dunking it into Espinaler All I Oli, but if you want to give it something extra, we recommend crisping them up in a hot skillet and serving them atop your next paella or fideua.

TASTING: sweet, buttery, firm
PAIRING: dry white wines, bloody Mary, piparras peppers INGREDIENTS: Octopus, Olive Oil, Salt
CAUGHT IN: Galicia