Matiz Octopus (Wild Pulpo) in Spanish Olive Oil


If you’ve ever tried working with fresh octopus you know how tricky it can be to get a tender product. Tinned octopus is a secret weapon, because it’s always perfectly cooked. Eat it straight from the tin or give it a quick fry in a pan in the oil it’s packed in until it colors up, then use it to make tapas or toss it with pasta.

111g tin

In stock

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Ingredients: octopus (Octopus vulgaris), olive oil, sea salt


  1. Erica Huang (verified owner)

    Super delicious!

    I fried these up in its own oil with a bit of smoked paprika (although I would caution using maybe only a little bit of the oil because there’s a lot of oil-to-octopus), and then ate them with a splash of lemon juice. Super super umami flavor, very tender chew.

  2. Hream McDan (verified owner)

    Consistent quality, texture, and flavor that will easily appeal to any casual octopus fan. I like this tin best atop sauceless thin crust pizza / flatbread as the textural difference between the two really hits well. Add Maldon salt, a few avocado slices, some diced jalapeño and you have yourself a real treat. While it might not be the absolute *best* tinned octopus that I’ve ever had, it is still quite good and probably is the octopus that I’ve had most often in my life. Can’t go wrong with keeping one on hand for an impromptu “I’m feeling fancy and need some protein to add to this pizza/pasta/etc” weeknight dinner.

  3. Katrina Fernandez (verified owner)


  4. Lawrence Kalinowski (verified owner)

    loosely packed. pink. clean. wide variety of shapes.

    had this tin with garlic butter pasta. just dumped it in and let the noodles warm the pulpo. can taste & smell the marine nature of the dish. very dense, very tender, slightly salty.

    v. good octopus.

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