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Pulpo al olivo is a traditional meal that is served as an appetizer or main dish. The dish consists of octopus in olive sauce. The sauce is usually made with botija olives, growing in the southern part of the country. Although there are many variations on this dish, it is typically prepared with octopus, olives, lime or lemon juice, olive oil, eggs, and garlic. The octopus is boiled, then covered with the sauce made by blending the olives with mayonnaise. It is recommended to serve this Peruvian delicacy with boiled potatoes on the side.