📝 About This Recipe
Transport your senses to the Greek Isles with this vibrant, tender pickled octopus, a staple of traditional seaside tavernas. This recipe utilizes a dual-cooking method—first braising the octopus in its own juices to achieve a buttery texture, then marinating it in a bright, herbaceous vinegar brine. The result is a sophisticated appetizer that balances the natural sweetness of the sea with the sharp, aromatic punch of high-quality olive oil and oregano.
🥗 Ingredients
The Octopus
- 3 pounds Fresh or frozen octopus (cleaned, beak removed, and tentacles separated)
- 1/2 cup Dry white wine (such as Assyrtiko or Pinot Grigio)
- 3 pieces Bay leaves (dried)
- 1 teaspoon Black peppercorns (whole)
The Pickling Brine
- 1.5 cups Red wine vinegar (high quality)
- 1 cup Extra virgin olive oil (cold-pressed)
- 4 pieces Garlic cloves (thinly sliced)
- 1 tablespoon Dried Greek oregano (rubbed between palms to release oils)
- 1/2 teaspoon Red chili flakes (optional for subtle heat)
- 1 teaspoon Sea salt (to taste)
Vegetables and Aromatics
- 1/2 large Red onion (very thinly sliced into half-moons)
- 2 pieces Celery stalks (sliced into thin crescents)
- 1/4 cup Fresh flat-leaf parsley (roughly chopped)
- 1 piece Lemon (zested and juiced)
- 2 tablespoons Capers (rinsed)
👨🍳 Instructions
-
1
Begin by rinsing the octopus thoroughly under cold running water. If using a whole octopus, ensure the beak is removed and the head is cleaned.
-
2
Place the octopus in a large, heavy-bottomed pot without any water. Add the white wine, bay leaves, and peppercorns. The octopus will release its own liquid as it cooks.
-
3
Cover the pot with a tight-fitting lid and simmer over low heat for 45-60 minutes. Check for tenderness by piercing the thickest part of a tentacle with a paring knife; it should slide in like butter.
-
4
Once tender, remove the pot from the heat and allow the octopus to cool in its own poaching liquid for about 20 minutes. This prevents the skin from peeling off.
-
5
While the octopus cools, prepare the brine. In a medium bowl, whisk together the red wine vinegar, olive oil, sliced garlic, oregano, chili flakes, sea salt, and lemon juice.
-
6
Lift the octopus out of the liquid and pat dry. Cut the tentacles into bite-sized coins, roughly 1/2 inch thick.
-
7
In a large glass bowl or wide-mouthed canning jar, layer the sliced octopus with the red onion, celery, capers, and lemon zest.
-
8
Pour the prepared pickling brine over the octopus mixture, ensuring everything is completely submerged. If needed, add a touch more olive oil to cover.
-
9
Gently fold in the fresh parsley, being careful not to bruise the herbs.
-
10
Cover the container tightly and refrigerate for at least 24 hours. This resting period is crucial for the flavors to penetrate the meat.
-
11
Before serving, remove from the refrigerator and let it sit at room temperature for 15 minutes to allow the olive oil (which may have solidified) to liquefy.
-
12
Give the mixture a final toss and taste for seasoning, adding a pinch more salt or vinegar if desired.
💡 Chef's Tips
If using fresh octopus, freeze it for 24 hours before cooking; the ice crystals break down the tough fibers, making it naturally more tender. Do not add salt to the initial boiling pot, as this can toughen the octopus skin; wait until the pickling stage. For a smoky depth, you can quickly sear the cooked tentacles on a high-heat grill for 2 minutes before slicing and pickling. Always use a glass or ceramic container for pickling; metal can react with the vinegar and impart a tinny flavor. Ensure the octopus is completely submerged in oil and vinegar to prevent spoilage and maintain the vibrant color.
🍽️ Serving Suggestions
Serve alongside crusty sourdough bread or warm pita to soak up the aromatic pickling juices. Pair with a chilled glass of Ouzo or a crisp, acidic white wine like Santorini Assyrtiko. Arrange on a meze platter with Kalamata olives, feta cheese, and roasted red peppers. Top a bed of bitter arugula or frisée salad with the pickled octopus for a refreshing lunch. Scatter over a warm potato salad for a delightful contrast in temperatures and textures.