Vinagreta de Pulpo

Name: Vinagreta de Pulpo
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (500 ml)
Cuisine: Mediterranean
Ingredients: 50g cebolleta Shallot; 50g pim. verde Green Pepper; 50g pim. rojo Red Pepper; 50g tomate Tomato; 50g aceitunas Olives; 50g pepinillos Dill Pickle; 70 ml vinagre Jerez Sherry Vinegar; sal (3 g) Salt; 300 ml AOVE Olive Oil

Independent adaptation of a publicly published Dani García recipe. Not affiliated with, sponsored by, or endorsed by Dani García.

Dani García's Vinagreta de Pulpo, from the published recipe.

Ratio

Sherry Vinegar 70 mlOlive Oil 300 ml

Ingredients

Shallot — 50g cebolleta
Green Pepper — 50g pim. verde
Red Pepper — 50g pim. rojo
Tomato — 50g tomate
Olives — 50g aceitunas
Dill Pickle — 50g pepinillos
Sherry Vinegar — 70 ml vinagre Jerez
Salt — sal (3 g)
Olive Oil — 300 ml AOVE

Method

Pour to the lines in order (bottom → top): Sherry Vinegar, Olive Oil.
Add finishing notes: Shallot, Green Pepper, Red Pepper, Tomato, Olives, Dill Pickle.
Cap the jar and shake until emulsified.

Provenance

Dani García works in Spanish / Andalusian at historical Dani García / BiBo lineage; credentials include Michelin 3* (historical Dani García / BiBo lineage).

Adapted from a Dani García recipe (Dani García / RTVE).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dani García / RTVE (published as “Vinagreta de Pulpo”). Full citation lives in Provenance.

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