Ingredients
For the Octopus
- 1 whole octopus(about 1.5–2 kg)
- 200 ml extra virgin olive oil
- 200 ml white wine vinegar
- 200 ml dry white wine
- 1 bay leaf
- 5–6 whole black peppercorns
For Serving
- 1 tbsp dried oregano
- Extra virgin olive oil (to drizzle)
- A few drops of wine vinegar
Equipment
- Large pot with lid
- Glass jar or airtight container
Instructions
- Clean the Octopus
Thoroughly clean the octopus under cold running water, removing the beak and innards if necessary. Drain well. - Cook the Octopus
Place the octopus in a large pot, head side up. Add the olive oil, wine vinegar, and white wine.
Drop in the bay leaf and peppercorns. - Bring to a gentle boil over medium heat. Once it starts boiling, reduce heat slightly and simmer for about 40 minutes, or until the octopus is tender. Cooking time may vary depending on the size and tenderness of the octopus.
- Rest & Slice
Once tender, transfer the octopus to a platter while still warm.
Sprinkle immediately with oregano - Allow it to cool completely. Then, using a sharp knife, cut into bite-sized pieces
- Store in a Jar
Place the octopus pieces into a clean glass jar or airtight container.
Pour over the cooking juices to cover. Stir gently to combine. - Seal and refrigerate. It will keep well for several weeks.
- To Serve
Serve chilled or at room temperature. Drizzle with a little raw olive oil and a few drops of vinegar just before serving.
Tip
This dish gets better with time! Let it marinate at least a day before serving for maximum flavor.
Enjoy!
Source: Argiro Barbarigou
