Octopus Meze

Recipe by evelynathens
READY IN: 41mins
SERVES: 8-10




  • Rinse the octopus under cold, running water and place in pot dripping wet (you don't want to dry it off- this is the moisture it will cook in).
  • Add the vinegar and garlic and cover the pot.
  • Bring to the boil over low heat.
  • It is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case).
  • When cool enough to handle, strip off suckers and reddish-purple membrane on flesh (these are delicious, but the octopus is more presentable without them- enjoy them by yourself!).
  • Cut the octopus into small tidbits.
  • And arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano.
  • If you are going to serve the octopus another day, pack it in a jar or small tupperware bowl, cover with olive oil, top with 3-4 tblsps of vinegar and 1 tblsp oregano.
  • Give a stir.
  • Cover and refrigerate.