Ingredients FOR THE OCTOPUS 1 octopus (about 1.5 to 2 kg) 200 ml extra virgin olive oil 200 ml wine vinegar 200 ml white wine 1 bay leaf 5-6 whole black peppercorns FOR SERVING 1 tbsp oregano Olive oil Equipment Pot TAGS APPETIZERS OCTOPUS APPETIZERS LENTED FOOD LIGHT CLEAN MONDAY GREEK TRADITIONAL FOODS Ingredients FOR THE OCTOPUS 1 octopus (about 1.5 to 2 kg) 200 ml extra virgin olive oil 200 ml wine vinegar 200 ml white wine 1 bay leaf 5-6 whole black peppercorns FOR SERVING 1 tbsp oregano Olive oil Instructions OCTOPUS Begin by cleaning the octopus. Rinse thoroughly under running water and allow it to drain. Place the octopus in a pot just large enough for it, with the hood facing up. Pour in the olive oil, vinegar, and wine. Add the bay leaf and peppercorns. Bring to a boil over medium heat. Once it starts to boil, cook for about 40 minutes, or until tender, depending on how well the octopus was tenderized. When the octopus is tender, remove it and place it on a platter. IN THE JAR While still warm, sprinkle with oregano. Once cooled, cut into bite-sized pieces. Transfer to a glass container and pour over the octopus juices. Gently stir and store in the refrigerator, tightly sealed, for several weeks. When serving, drizzle with raw olive oil and a few drops of vinegar. TAGS APPETIZERS OCTOPUS APPETIZERS LENTED FOOD LIGHT CLEAN MONDAY GREEK TRADITIONAL FOODS
