Polvo à Lagareiro

Dish information

Polvo à Lagareiro is a quintessential Portuguese seafood dish, celebrated for its tender octopus and robust garlic-olive oil dressing. The name 'Lagareiro' refers to the olive oil presser, hinting at the dish's most defining ingredient: generous amounts of high-quality Portuguese olive oil. While octopus is consumed in coastal regions worldwide, the Portuguese preparation elevates it to an art form. The exact origin is somewhat elusive, but it emerged from the coastal communities of Portugal, where octopus was historically a readily available and nutritious food source. Its popularity grew steadily, becoming a staple in restaurants across the country, particularly in areas with access to fresh seafood, from the Atlantic coast to the Algarve. The octopus is typically slow-cooked or pressure-cooked until incredibly tender, then roasted in the oven with olive oil, copious amounts of garlic, and often whole potatoes that have been baked until soft. The roasting process allows the octopus to develop a slightly crispy exterior while remaining succulent within. The garlic becomes sweet and mellow, infusing the olive oil with its aroma. This dish is a testament to the Portuguese philosophy of allowing fresh, quality ingredients to shine with minimal, yet impactful, additions. It’s a celebration of the sea and the fertile lands that produce exceptional olive oil and garlic, embodying the rich gastronomic heritage shaped by Portugal's extensive coastline and agricultural traditions. Its simple yet profound flavors have secured its place as a beloved classic.

Timeline

• 1800s

  Likely developed in Portuguese coastal regions where octopus was a common food source.

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  1900s

  Became a popular dish in Portuguese taverns and restaurants specializing in seafood.

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  1950s

  Gained wider recognition as part of the post-war economic boom and increased tourism.

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  2000s

  Celebrated as a flagship Portuguese dish in cookbooks and culinary tours.