Octopus in Garlic Sauce, Ati Manel, Portugal
Regular price
$18.00
Ati Manel’s conservas are rooted in a family legacy dating back to 1922. Revived by artist Luís Mendonça, the brand embraces original canning techniques and recipes, like this classic preparation of Galician octopus in garlic-infused oil. Sweet, tender tentacles meet the warmth of garlic and olive oil—minimal, balanced, and true to tradition.
- PRODUCER: Ati Manel
- ORIGIN: Portugal
- FISH VARIETY: Octopus (Octopus vulgaris)
- PREPARATION: Small octopus tentacles are cooked and preserved in sunflower oil infused with garlic and salt
- TEXTURE: Tender and slightly firm, with natural chew
-
FLAVOR PROFILE:
- Aromas: Garlic, warm oil, light sea salt
- Palate: Sweet octopus, savory garlic, and soft buttery richness
- Finish: Clean and herbaceous with a delicate briny lift
-
PAIRINGS:
- Dry white wines, crisp rosé, or Albariño
- Bloody Mary, vermouth, or bitter aperitifs
- Guindilla peppers, steamed potatoes, or pickled shallots
-
SERVING SUGGESTIONS:
- Warm gently and toss with baby potatoes and olives
- Serve with crackers, lemon zest, and herbs
- Use the oil as a base for a quick dressing or finishing drizzle
- INGREDIENTS: Octopus, sunflower oil, garlic, salt
- CAUGHT IN: Galicia, Spain
Octopus in Garlic Sauce, Ati Manel, Portugal
Regular price
$18.00
Ati Manel’s conservas are rooted in a family legacy dating back to 1922. Revived by artist Luís Mendonça, the brand embraces original canning techniques and recipes, like this classic preparation of Galician octopus in garlic-infused oil. Sweet, tender tentacles meet the warmth of garlic and olive oil—minimal, balanced, and true to tradition.
- PRODUCER: Ati Manel
- ORIGIN: Portugal
- FISH VARIETY: Octopus (Octopus vulgaris)
- PREPARATION: Small octopus tentacles are cooked and preserved in sunflower oil infused with garlic and salt
- TEXTURE: Tender and slightly firm, with natural chew
-
FLAVOR PROFILE:
- Aromas: Garlic, warm oil, light sea salt
- Palate: Sweet octopus, savory garlic, and soft buttery richness
- Finish: Clean and herbaceous with a delicate briny lift
-
PAIRINGS:
- Dry white wines, crisp rosé, or Albariño
- Bloody Mary, vermouth, or bitter aperitifs
- Guindilla peppers, steamed potatoes, or pickled shallots
-
SERVING SUGGESTIONS:
- Warm gently and toss with baby potatoes and olives
- Serve with crackers, lemon zest, and herbs
- Use the oil as a base for a quick dressing or finishing drizzle
- INGREDIENTS: Octopus, sunflower oil, garlic, salt
- CAUGHT IN: Galicia, Spain