Octopus in Garlic Sauce, Ati Manel, Portugal
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Octopus in Garlic Sauce, Ati Manel, Portugal
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.
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PRODUCER: Ati Manel
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ORIGIN: Portugal
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FISH VARIETY: Octopus (Octopus vulgaris)
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PREPARATION: Small octopus tentacles are cooked and preserved in sunflower oil infused with garlic and salt
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TEXTURE: Tender and slightly firm, with natural chew
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FLAVOR PROFILE:
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Aromas: Garlic, warm oil, light sea salt
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Palate: Sweet octopus, savory garlic, and soft buttery richness
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Finish: Clean and herbaceous with a delicate briny lift
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PAIRINGS:
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Dry white wines, crisp rosé, or Albariño
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Bloody Mary, vermouth, or bitter aperitifs
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Guindilla peppers, steamed potatoes, or pickled shallots
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SERVING SUGGESTIONS:
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Warm gently and toss with baby potatoes and olives
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Serve with crackers, lemon zest, and herbs
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Use the oil as a base for a quick dressing or finishing drizzle
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INGREDIENTS: Octopus, sunflower oil, garlic, salt
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CAUGHT IN: Galicia, Spain
Classic, garlicky, and deeply satisfying—octopus done simply and well.
Octopus in Garlic Sauce, Ati Manel, Portugal
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
Classic, garlicky, and deeply satisfying—octopus done simply and well.