Octopus with Wine and Green Olives

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   From HistoricFoodie:

 This is a great recipe from Mezze Modern for octopus with wine and green olives that I adapted; it calls for a 2 lb octopus, but I substitute the equivilent in babies.
Octopus with Wine and Green Olives

2 lb octopus
½ cup olive oil
½ cup red wine
Pinch black pepper
6 ½ oz green olives, sliced

If the fishmonger hasn’t done so, remove and discard the ink sacs from the octopus and rinse thoroughly. Chop into pieces. Heat the olive oil in a pan and gently fry the octopus for 20 minutes. Add the wine and pepper, and simmer for 15 minutes or until soft, adding a little water if necessary. Sprinkle with olives and serve immediately. 