One of our most anticipated cookbooks of the season is here! Olympia Provisions, the famed house of American charcuterie in Portland, Oregon, opens its superb recipe collection to cured-meat fans everywhere. That’s right: You can do this at home. Pick up a copy and some curing salt and get yourself to a butcher (or in this case, a fishmonger), stat!

I’m semi-obsessed with the deliciousness of this dish and often find myself devouring it so quickly that I forget all about my wine. However, when I manage enough restraint to stop for a sip, I hope to find a crisp and silky Loire Valley Sauvignon Blanc in my glass. The subtle grassiness in the wine with the fresh, herbaceous dill in the dish are two peas in a pod, and the salty octopus fits the minerally Sauvignon like a glove. If you’re feeling earthy and natural, get yourself some Clos Roche Blanche Touraine Sauvignon No. 2, but if you want to peer into the gates of heaven, find a bottle of Thomas-Labaille Sancerre. You will not regret it.

At OP, we embrace octopods of all sizes, and we like to think that they’ve wrapped their tentacles around our cooking and embraced us as well. While our customer favorite is the octo-snack, this terrine’s spare prep and fantastical presentation make it number one on the staff hit list.

Reprinted with permission from Olympia Provisions