This pickled octopus needs to be prepared a day in advance, but the results are worth it. It pairs perfectly with a Ouzo or can ice-cold Retsina.
- 1 octopus, cleaned
- 250ml (1 cup) olive oil
- 60ml (¼ cup) lemon juice
- 30ml (2 tbsp) white wine vinegar
- 2,5ml (½ tsp) crushed garlic
- 2,5ml (½ tsp) coarse black pepper
- 15ml (1 tbsp) fresh flat-leaf parsley, chopped
- 2,5ml (½ tsp) fresh dill, chopped
- salt and freshly ground black pepper, to taste
Place the octopus in a heavy-based waterless pot with nothing else and simmer over low heat for 1 hour and 30 minutes, turning it a few times. The octopus stews in its own juices. If it looks a bit dry and starts to stick, add a little hot water. The octopus should be very tender when pierced with a fork and the liquid almost jammy. If not tender, add a little more water and continue to cook.
Remove the pot from the stove, leave the lid on and allow to cool.
When cool, remove the octopus from the pot, cut into bite-size pieces and place in a bowl or jar. Add the remaining ingredients together with salt and pepper to taste and pour over the octopus, making sure that all pieces are completely coated by the marinade.
Place in the fridge to marinate and enjoy as part of your meze with crisp bread and a glass of ouzo or ice-cold retsina.