- 1 lb Octopus tentacles
- 4 tbsp Extra Virgin Olive Oil
- Kosher Salt
- Black Pepper, freshly ground
- 1/4 cup Nicoise Olives, thinly sliced
- 2 tbsp Lemon, freshly squeezed
- 1 tbsp Lemon zest
- 1 tbsp fresh Parsley, minced
Set sous vide to 180 F / 82.2 C.
Place the octopus in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on dry setting.
Place the bag in the water bath ans set the timer for 4 hours. When the timer goes off, remove the bag from the water bath.
Remove octopus from the bag and brush with 1 tbsp olive oil, and season with salt and pepper.
Cook octopus on a grill pan or grill on high-heat until the edges are crisp. When cooked, transfer it to a cutting board and separate tentacles into individual pieces.
In a medium bowl, whisk together the olives, lemon juice, lemon zest, parsley, and remaining olive oil. Season to taste with salt and pepper.
Serve octopus by dividing them into four and drizzle them with vinaigrette.