You open the can, the olive oil shines, and the tender pieces of octopus look at you with that scent of the sea that silences the kitchen: this is Portomar octopus in olive oil, Galicia in a small 111 g can.

First bite, on a slice of bread rubbed with garlic: the octopus is tender, a little firm to the bite, as it should be, then it gives way. The olive oil comes after, round and smooth, and the flavor of the sea rises gently, without ever shouting. I close my eyes. I am on a terrace in Galicia, a glass of Albariño in hand, the sun setting over the ría, and someone places the can in the middle of the table saying: "Help yourself, there is enough for everyone."

Imagine a Sunday lunch on the Galician coast.
A table outside, crispy bread, a bowl of olives, an open can in the center. No one asks questions. You pick up a piece, place it on a slice, and add a drizzle of the oil from the can. You look at each other. You smile. That is what a can that doesn't look like a can is all about.

The house behind the can
This can comes from Conservas Portomar, in Galicia, in northern Spain, "a land bathed by the sea, the magic and the light of its lighthouses," according to their words. It was in the Rías that the Pereira family started the adventure in 1955, with a simple idea: artisanal canned goods, prepared with natural ingredients, without additives or preservatives, according to Portomar. Portomar belongs to the Armadora Pereira group, founded in 1956 and based in Vigo, a group that has lived off the sea for over seventy years.

You don't buy this to...
You don't buy a can of octopus to "make do with a meal." You buy it for the pleasure of opening it, for the surprise of those who taste it, for that moment when a simple appetizer becomes a journey.

A moment of escape, anywhere in Canada
One winter evening, it is −25 °C outside and night has already fallen, whether you are in Halifax, Calgary, Ottawa, or Montreal. You open a small can, arrange a few slices of bread, a drizzle of oil, and for ten minutes, the frosted window disappears. There is the ría, the low sun, Galicia. Is there any left? Even better: tomorrow, it will be in a salad.

How to enjoy it

• On grilled or garlic-rubbed bread, with a drizzle of the oil from the can
• In a warm potato salad
• With pasta, at the end of cooking
• As tapas, to share with a very cold glass of white wine

Why our customers love it

• 🇪🇸 A cannery in Galicia, Conservas Portomar, founded by the Pereira family in 1955
• 🐙 Octopus in olive oil, in a 111 g format, perfect for sharing
• 🏺 An artisanal preparation, with natural ingredients, without additives or preservatives, according to Portomar
• 🍞 Ready to serve: open, place on bread, and that's it
• 🎁 A gourmet gift idea and an appetizer that impresses effortlessly
• 💛 And above all: that first tender bite that transports you to Galicia