- Peel the skin off the octopus but leave the suckers intact. Pat dry.
- Heat up oil, add the crushed olives and fry until the oil smokes; this should take about 15 minutes.
- Take care as the oil will splatter. Reduce the temperature to a minimum and add all other ingredients.
- Cover the pan and simmer gently for 35 to 40 minutes. The octopus should then be as soft as cooked lobster meat.
- Make the aioli by pounding garlic, chilli, coriander roots and salt together to make a fine smooth paste. This will require patience and time.
- Put the egg yolk and pounded mixture into a bowl and whisk with a fork. Slowly add the olive oil, drop by drop at first, whisking constantly to emulsify and create a smooth mayonnaise.
- Add salt and lemon juice to taste and set aside.
- To serve, cut the cooked octopus tentacles into 1cm lengths, each with a sucker. Arrange on a plate with a little of the aioli spooned over the top.
- Garnish with slivers of peeled tomato flesh and a spring of fresh coriander.
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