Pulpo al Olivo is an elegant Peruvian appetizer that showcases tender octopus slices dressed in a rich, creamy black olive sauce. This dish perfectly represents Peru's fusion cuisine, combining Mediterranean influences with local Peruvian ingredients and techniques.

The dish gained popularity in Lima's upscale restaurants during the 1990s, created by Peruvian-Japanese chefs who combined their expertise in handling seafood with Peru's abundance of quality olives. It's considered part of the Nikkei cuisine movement, which blends Japanese and Peruvian culinary traditions.

The preparation requires careful attention to detail. The octopus is first tenderized through a traditional process of dipping it in boiling water three times before cooking until tender. Once cooled, it's thinly sliced carpaccio-style. The signature olive sauce is made by blending black olives with olive oil, garlic, and lime juice until smooth and creamy. The dish is assembled by arranging the octopus slices on a plate and generously drizzling them with the olive sauce.

While the classic version is beloved, some chefs add their own twist by incorporating ingredients like avocado, cherry tomatoes, or micro greens for added color and texture. Others might infuse the olive sauce with different herbs or a touch of ají amarillo for heat.

In Peru, Pulpo al Olivo is typically served as an elegant appetizer in fine dining restaurants, particularly in Lima's gastronomic districts. It's often accompanied by crusty bread to soak up the flavorful sauce and paired with a crisp white wine or pisco sour.

From a nutritional standpoint, this dish offers a good source of protein from the octopus and healthy fats from the olive-based sauce. One serving contains approximately 200-250 calories. While it's naturally gluten-free, those with shellfish allergies should avoid it. The dish is relatively high in sodium due to the olives, so individuals watching their salt intake should consume it in moderation.