Pickled octopus – Food & Home Magazine
This pickled octopus needs to be prepared a day in advance, but the results are worth it. It pairs perfectly with a Ouzo or can ice-cold Retsina.
Ingredients
- 1 octopus, cleaned
- 250ml (1 cup) olive oil
- 60ml (¼ cup) lemon juice
- 30ml (2 tbsp) white wine vinegar
- 2,5ml (½ tsp) crushed garlic
- 2,5ml (½ tsp) coarse black pepper
- 15ml (1 tbsp) fresh flat-leaf parsley, chopped
- 2,5ml (½ tsp) fresh dill, chopped
- salt and freshly ground black pepper, to taste
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