Gord Kahle's grilled, spicy Fremantle Octopus with olives & salsa verde

Ingredients

• 500g Fremantle Octopus
• 150g Whole olives
• 4 tablespoons local honey
• 1 cup flat leaf parsley
• 1/2 cup dill
• 1 cup basil (reserving the smallest leaves for the final garnish)
• 1/2 cup coriander
• 1 star anise pod
• 1 tablespoon dijon mustard
• 1 lime (juice & zest)
• 1 large shallot
• 3-4 fresh red chilli (used mostly when cooking octopus, not in final plated dish)
• 1 teaspoon fermented chilli powder or alternatively use Korean chilli powder “‘Gochugaru”
• Salt, pepper, butter, and cooking oil
• 100-150 ml olive oil