Lucas’ octopus is wonderfully tender, with that classic Galician-style bite and a deep ocean sweetness. Cooked gently and packed in smooth olive oil, it’s pure, honest octopus — no tricks, just excellent quality and perfect texture.
Serving suggestion:
Warm the octopus very gently in its oil and serve over smoky paprika-dusted potatoes, or slice and fold through a simple herb salad with lemon and good bread.
Wine match:
White: Godello — mineral, rounded, fantastic with octopus.
Australian: Mornington Peninsula Chardonnay (lean, not too oaky).
 
In 1896, Joaquim Ferreira Pedro Luças founded the first canning factory in Matosinhos, Portugal. Lucas Conservas is a small, quality-driven Portuguese producer known for its clean, honest recipes and beautifully handled seafood. Working with local day-boat fishermen and traditional canning methods, Lucas focuses on clarity of flavour: pristine fish, good olive oil, and just the right seasoning. Their range feels both classic and quietly elevated — tins made for people who genuinely love seafood without unnecessary fuss. Each tin showcases the natural character of the fish, supported by thoughtful Portuguese ingredients that add depth without overpowering.