One of the most delicious Greek starters available, perfect as a side dish with a glass of ouzo and traditionally served on Pure Monday.
- 1 pot
Put the octopus in the pot with the bubble on the top.
Add the olive oil, the vinegar and the dry white wine. Pour in the laurel and pepper and let them boil over moderate heat for about 40 minutes or until softened.
When softened, put it on a serving platter. Pour the oregano while still hot.
Once it has cooled down, cut it into bites.
Pour the octopus with its juices, stir and put it in the fridge.
When it’s time to serve it, add some more olive oil and some vinegar.
Bon appetit !