Octopus in Olive Oil and Vinegar

From The Secret of Good Health - Olive Oil - Page 95

OCTOPUS IN OLIVE OIL AND VINEGAR 

* 1 kg octopus (2.2lbs) 

* 2-3 bay leaves 

* 5-6 peppercorns 

* 1/2 cup vinegar 

* 1/2 cup Taste of Crete olive oil 

Wash the octopus or octopuses and place in a pan with the bay leaves and peppercorns. Cook on a low heat in its own juices until tender. If needed, add vinegar. Once the octopus has cooled, cut into small pieces and place in a jar. Add vinegar and then olive oil to cover. Oil that has been scented with garlic is preferred. Close the jar and store in the refrigerator 

  

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