Method
1. Slow cook the octopus in a water bath at 80 deg for 5 hours.
2. Confit the black olives in olive oil until soft.
3. Dehydrate the cherry tomatoes under the grill for 30 minutes with salt, pepper, sugar, thyme and olive oil.
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.