Method
1. Slow cook the octopus in a water bath at 80 deg for 5 hours.
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2. Confit the black olives in olive oil until soft.
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3. Dehydrate the cherry tomatoes under the grill for 30 minutes with salt, pepper, sugar, thyme and olive oil.
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4. Assemble the warm ingredients on a plate and garnish with baby gem lettuce, sea asparagus, caper berries, chopped chives and extra virgin olive oil. Serve.Â