Greek Marinated Octopus in Oil and Vinegar
Marinated in an oil and vinegar blend and topped with oregano, this Greek octopus dish makes a versatile appetizer, side, or main course.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling water in a pot.
-
Clean the octopus by removing its ink sac, stomach, eyes, and beak.
-
Boil the whole octopus in the pot for 10 minutes, then drain and cool.
-
Rub the cooled octopus under running water to remove its dark outer membrane.
-
Transfer the octopus to a pressure cooker with enough water to cover, then cook for 10 minutes once pressure is reached; use quick release for Instant Pot.
-
Reserve 3 1/2 ounces of the pressure cooker's cooking water.
-
Cut the octopus into bite-sized pieces.
-
In a bowl, combine the octopus pieces with the reserved cooking water, 3 1/2 ounces of vinegar, and 2 tablespoons of olive oil, ensuring full coverage.
-
Refrigerate for at least 5 to 6 hours.
-
To serve, drain the octopus from the marinade, drizzle with more olive oil, and sprinkle with oregano.