Octopus Panini with Olive Tapenade and Guanciale

Love panini? Here's a delicious seafood panini with an amazing flavor, easy to make using the olive oil poaching method.

COOK TIME 2 hours and 30 minutes

We recommend…


With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.


  • 4 / Italian buns
  • 1 (about 1 3/4 pounds) / octopus
  • to taste / salt and black peppercorns
  • 1 / bay leaf
  • as needed / Zucchi Organic Extra Virgin Olive Oil
  • to taste / cherry tomatoes
  • to taste / arugula
  • 1/4 pound / guanciale, sliced

Olive Tapenade

  • 8 ounces / taggiasca or kalamata olives, pitted
  • 1/2 / garlic clove
  • 1/2 cup / Zucchi Organic Extra Virgin Olive Oil
  • to taste / salt
  • to taste / black pepper


To poach the octopus:

Prepare the octopus in oil at least half a day ahead. Wash the octopus under running water, gut it, and remove the beak. Cut it up, leaving the tentacles intact. Place it in an oven-proof, airtight jar with a bay leaf, a clove of garlic, and a few peppercorns. Cover thoroughly with Zucchi Organic 100% Extra Virgin Olive Oil, close the lid and place it in the oven preheated to 270°F then cook for 2 hours and 30 minutes. Turn off the oven and wait for the jar to cool, leaving the octopus in its oil.

To make the olive tapenade:

Rinse the brine off the olives, peel half a clove of garlic and blend these two ingredients in a blender or food processor. Drizzle in about half a cup of Zucchi Organic Extra Virgin Olive Oil while blending, until the mixture is smooth and creamy. Add salt and pepper to taste and transfer to a bowl.

To cook the guanciale:

Preheat oven to 375°F. Cut the “guanciale” into strips and place it in an oven tray lined with parchment paper. Bake for a few minutes to make crispy wafers. Put the buns in the oven with the “guanciale” just until warm and slightly toasted.

To assemble the panini:

Cut the buns in half and spread the inside with a spoonful of olive tapenade. Place a few leaves of arugula, a couple of octopus tentacles, a few cherry tomatoes, and crispy “guanciale” wafers on top. Put the top bun on and serve immediately.

fig truffle goat cheese pizza

Fig, Truffle and Goat Cheese Pizza

Boasting of sweet and savory contrasts, this fig and truffle pizza is an elevated twist that's sure to please.
Eggplant Tomato Halloumi Stacks with basil olive oil

Roasted Eggplant, Tomato, and Halloumi Stacks

, ,
Use up those end-of-summer veggies with this simple and colorful dish. Enjoy as an appetizer, main course, or side.

Red Pepper, Prosciutto & Ricotta Frittata

In this flavor-packed frittata, yellow onions, potatoes, and chili pepper EVOO come together to create a savory base, topped with prosciutto, roasted red peppers, and fresh ricotta cheese.

Chickpea Stuffed Sweet Potatoes with Lime Cilantro Sauce

Roasted sweet potatoes are stuffed with spiced chickpeas and topped with a bright, cilantro sauce in this Middle Eastern-inspired, plant-based dish.

Olive Oil Poached Salmon with Pistachio Gremolata

Poaching fish in olive oil is a simple cooking process that yields satisfying results. The olive oil creates a protective coating around the salmon, preventing it from drying out and infusing it with fruity flavors.

Chili Lime Shrimp Salad

Spicy citrus shrimp is tossed with peppery arugula, avocado, and yellow bell pepper to create a bright and flavor-packed salad.

Olive Oil Scrambled Eggs

Patience, vigilance, and good quality extra virgin olive oil are three key components to perfecting this simple, yet satisfying dish.

Farro Kale & Butternut Squash Salad

Nutty, vibrant, and hearty, this autumn farro salad has everything you need to create a nutritious one-pot meal or flavorful side.

Skillet-Roasted Grape Chicken

In this sweet and savory dish, we love how the flavors from the grapes become sweeter and more concentrated as they roast in the oven. It marries together wonderfully with the garlic olive oil, fresh herbs, and crispy chicken.

Chilled Chicken Salad with Ginger Sauce and 100% Italiano EVOO

Mediterranean flavors, oriental spices, exotic tastes and 100% Italiano EVOO. The result? A cold salad that's perfect to bring to the beach.

Fennel and Salmon Salad with Pomegranate and Zucchi Sweet & Fruity Olive Oil

A light salad with a refined flavor, with health-giving properties that will keep you going through the dog days of summer!

Green Power Bowl with Salmon

Lots of colorful ingredients, rich in beneficial properties, in a single bowl. Lovely to look at and good to eat.