When I was down in Miami, I came across olives marinated in Indian lime pickles. I thought the idea was brilliant. The acidic spiciness of the lime pickle dressed the olives well. When I opened the package, the olives were broken and hacked apart. The flavor was great, the aesthetic was not. I had octopus on hand. Octopus and olives are pretty classic. Octopus and lime pickle olives, not so much. I tossed the octopus with the lime pickle olive mixture. I was onto something. I refrigerated the octopus overnight. The following day, I added the octopus and some water to a pressure cooker and cooked them for 45 minutes. The result was tender and flavor-permeated octopus. The lime pickle and olive were a newfound match for the octopus. The couple of small connections made for a delicious end result.
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