Polvo à lagareiro

Polvo à lagareiro
Polvo à lagareiro with batatas a murro and lettuce.
Place of origin Portugal
Main ingredientsOctopus, batatas a murro, olive oil, olives, grelos, and garlic
  •   Media: Polvo à lagareiro

Polvo à Lagareiro is a Portuguese dish based on octopus, olive oil, potatoes (batatas a murro), grelos and garlic. Its origin is uncertain though it is a common dish in Trás-os-Montes Province. It is often served on Christmas Eve.[1][2][3]

The term lagareiro refers to someone who works in an olive oil mill (lagar) in the production of olive oil. It is used in this context because of the abundant amount of olive oil poured over the octopus.[4]

See also

References

  1. ^ "Polvo à Lagareiro, história e receita" (in European Portuguese). NCultura. Retrieved 30 November 2020.
  2. ^ "Polvo à Lagareiro, uma das receitas mais típicas de Portugal". Iberismos (in European Portuguese). 12 January 2018. Retrieved 30 November 2020.
  3. ^ "Polvo à Lagareiro". Taste Braga (in European Portuguese). Retrieved 30 November 2020.
  4. ^ "O Polvo à Lagareiro: origem de uma delícia portuguesa". Lisbon a Love affair (in European Portuguese). Retrieved 2025-12-11.


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