Octopus in organic extra virgin olive oil from Papa Anzóis. The octopus is caught close to the cannery in the Algarve and carefully prepared by hand at the cannery. The artisanal methods, the very small team and the low production runs mean the cannery is the only certified "by hand" cannery in mainland Portugal. The name Papa Anzóis is a whimsical one. It comes from a map given to cannery owners Manuel Mendes and Vincent Jonckheere by a customer. The map shows the locations of sea bed rock formations along the Algarve coast. The rocks are where fish congregate and Papa Anzóis - which translates as the rock that eats fish hooks - is a notoriously tricky one.
