PICKLED MEDITERRANEAN OCTOPUS

HTAPODI TOURSI


1 p.c. Mediterranean Octopus (4-5 lbs)
½ cup Extra Virgin Olive Oil
½ cup Red wine vinegar
1 p.c. Spanish onions
8-10 p.c. Black peppercorns
4-6 stalks fresh thyme




Directions

Back home, in Greece when fisherman caught Octopus they tenderized it by beating it on large rock at the beach.
Here in the States we can do almost the same, in our kitchen sink .Some restaurants have a washing machine
that is only used to tenderize the octopus.

Place the octopus head and tentacles in a pan with the rest of the ingredients cover and bake in a 450 degree oven
for 1-1.25 hours
until it is tender. Test if the octopus is done with a small paring knife.
Drain off any remaining liquid and set aside to cool.

Cut the octopus tentacles in 1 inch pieces and the head into strips



Marinade


1 cup Extra Virgin Olive Oil
2 cups red wine vinegar
2 p.c. bay leaves
½ tsp. dry Oregano
1 p.c. Garlic clove
1 Tbsp. Orange zest


Toss the octopus in the marinade, and place in a glass container it must be cured for a minimum
Of 3 days. Pickled Octopus is a great Ouzo meze or it can be served over any salad.



Kali Orexi

Chef Gregory Zapantis