Greek marinated octopus in Vinegar
We used Messino white wine vinegar with rosemary to highlight the flavors and upgrade the marinated octopus. Rosemary aroma, along with Messinian olive oil, peppercorns, and bay leaves offer a perfect, complex combination of flavors to the marinated Greek octopus and upgrade a simple appetizer to a gourmet delicacy.
Υλικά
- 1,5 kilos octopus
- 5 bay leaves
- Mixed peppercorns
- 180 gr Messino white wine vinegar with rosemary
- 120 gr Olive oil
- 1 tsp oregano
Οδηγίες
- If you have a frozen octopus, add it to a bowl with tap water and allow it to defrost for two hours. If you have a fresh octopus you can cook it straight away
- Remove the octopus’ beak from in between its appendages and discard it. Then separate the head from the appendages
- Add a large pot with water on high heat and then add the octopus, bay leaves, peppercorns, 100 gr from Messino white wine vinegar with rosemary and bring them to boil
- Once it starts boiling, lower the heat and keep on boiling the octopus until it is soft enough (at least for 40 minutes)
- When the octopus is ready, remove it from the boiling water and wait for it to get cold before cutting it into thin slices
- In a large bowl, add the cut octopus and cover with the rest of the Messino vinegar with rosemary, olive oil, and oregano. Allow it to get marinated
- Serve it as an appetizer or along with your favorite garnish
- To preserve it for a few days, remove it from the marinade, save it in a glass bowl, cover it with sunflower oil, and refrigerate
Extra Tip:
- Adding salt during boiling is not necessary. Aromatic vinegar and herbs will offer enough taste