This dish is just one of many that show the Portuguese love for olive oil, in fact, a lagareiro translates to mean something like 'in the style of an olive oil producer' or 'he who has a tank of oil at his disposal'. The dish is made by roasting octopus tentacles that have been marinated in salt and garlic, in loads of olive oil. It is eaten together with batatas a murro, punched and boiled potato; punched to loosen the skin.