Octopus with fennel leaves and olives

Remove the head of the octopus using a sharp knife. Press to remove the ink sack and discard it.

Place the octopus in a pressure cooker or a pot (depending on what you have available).

Cover the pot with the lid and boil over very low heat for 30-40 minutes until the octopus gets completely tender and turns pink. The octopus will let out plenty of liquids on its own.

Add a little water if necessary so that it doesn't stick to the bottom of the pot.

Remove the octopus and its liquids from the pot and set it aside for a few minutes to cool.

Heat 1/2 cup of olive oil in the pot where you boiled the octopus, add the spring onions and stir until they are tender and translucent. In the meantime, cut the octopus tentacles into pieces of 2-3 cm and finely cut the rest.

Add the garlic, the octopus and the wild fennel leaves (in case you use a fennel bulb sauté it together with the spring onions). 

Add the wine and the ground pepper.

Cover the pot and let the food simmer for about an hour over very low heat.

If necessary, add water.