Marinate the octopus carpaccio with salt, pepper and extra virgin olive oil for 30 min

Mix the mesclun greens with extra virgin olive oil, balsamic glaze, salt and pepper and set aside

Cut the black olive into thin slices

Arrange the octopus carpaccio onto a flat plate, drizzle with plenty of extra virgin olive oil, arrange black olive slices in between the octopus slices, sprinkle some paprika powder on top