Ingredients FOR THE OCTOPUS 1 fresh octopus around 1½ kg (3.3 lb) 1 cup virgin olive oil 1 cup wine vinegar 1 cup dry white wine 1 bay leaf 5-6 black peppercorns 1 tbsp oregano FOR THE SALAD 3 boiled potatoes 10 olives 1 dry onion cut into slices 10 cherry tomatoes cut in half A little salt A little pickled kritamo A few caper leaves A little oregano Fresh olive oil for serving Equipment Pot TAGS APPETIZERS OCTOPUS APPETIZERS SALADS GREEK SUMMER FOODS TRADITIONAL FOODS PAROS Ingredients FOR THE OCTOPUS 1 fresh octopus around 1½ kg (3.3 lb) 1 cup virgin olive oil 1 cup wine vinegar 1 cup dry white wine 1 bay leaf 5-6 black peppercorns 1 tbsp oregano FOR THE SALAD 3 boiled potatoes 10 olives 1 dry onion cut into slices 10 cherry tomatoes cut in half A little salt A little pickled kritamo A few caper leaves A little oregano Fresh olive oil for serving Instructions Start by first cleaning the octopus, wash it, and drain it. Place it in a pot with the head (hood) facing up. Pour over the olive oil, vinegar, and wine. Add the bay leaf and pepper and let them boil over medium heat for 40 minutes or until tender (depending on how well the octopus has been tenderized). When tender, remove it to a platter and while still hot, sprinkle it with oregano. Once cooled, cut it into bite-sized pieces with a knife. Place it in a glass container and pour over the juices in which it boiled. Stir carefully so each piece is coated with its juices and keep it covered in the refrigerator. When serving, drizzle with raw olive oil and a few drops of vinegar. SALAD Peel the potatoes while they are hot and break them with a fork into large pieces in a bowl. Add half the pieces of octopus along with its juices. Add all the remaining ingredients and drizzle with a little fresh olive oil and a few drops of wine vinegar. Mix and serve. TAGS APPETIZERS OCTOPUS APPETIZERS SALADS GREEK SUMMER FOODS TRADITIONAL FOODS PAROS
