Octopus in a mason jar with oil

by Chef Daniele Giudi- APCI Delegation

Ingredients for 4 serves

  • - 500 ml mason jars for cooking
  • 600 gr. - Octopus
  • 200 cl. -Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil
  • 2 gr. - Salt
  • - Egg yolks
  • 2 gr. - Black pepper
  • - Basil leaves
  • 500 gr. - Celeriac
Octopus in a mason jar with oil 1
Octopus in a mason jar with oil 2

Extra virgin olive oil

Monocultivar Taggiasca

See all


  • 1

    Divide the octopus into portions of 150 g each. Place them in the jars and cover with Taggiasca Monocultivar olive oil, salt, pepper, and basil.

  • 2

    Let the mason jars cook at 100 °C for one and a half hours. Allow them to rest for 15 minutes. Open the jars and remove the tentacles.

  • 3

    Clean and blanch the celeriac in plenty of salted water, then drain and blend it with extra virgin olive oil, salt, and pepper.

  • 4

    Emulsify the octopus cooking oil with two egg yolks and a pinch of salt until you get a thick mayonnaise.

Food plating and garnishing 

Place the celeriac purée on the bottom of the dish, then arrange the octopus tentacles and the mayonnaise on top. Decorate with some basil leaves.

Octopus in a mason jar with oil 3


Thousands of authoritative professional chefs, flanked by valued fellow restaurateurs, with the logistical and operational support of a selected team of professionals; a dynamic and persevering determination; an altruistic and sincere team spirit; a proven and tested professionalism. These are the ingredients of the white beret family of the Professional Association of Italian Chefs.