• 3lb. frozen Octopus, thawed
  • 3 cloves Garlic, finely chopped
  • 2 Celery Ribs, diced
  • ⅓ cup Parsley, chopped
  • ¼ cup Vinegar Peppers, diced
  • ½ cup canned Black Olives, sliced
  • ⅓ cup Extra-Virgin Olive Oil
  • ⅓ cup fresh Lemon Juice
  • ½ Teaspoon Salt
  • ⅛ Teaspoon Black Pepper
  • ⅛ Teaspoon Dried Oregano


  1. Bring 4 quarts of water to a boil in an 8-quart pot.
  2. Rinse the octopus and place it in the pot to gently simmer, uncovered, until the tentacles are easily pierced with a sharp knife, 45 minutes to 1 hour.
  3. Remove the octopus and let cool to room temperature. Cut off and discard the head, then cut the tentacles into 1 inch pieces.
  4. Place the octopus in a large mixing bowl along with the rest of the ingredients and combine well. Allow the salad to marinate in the refrigerator from 4 hours to overnight.
  5. Remove the salad from the refrigerator and let it sit at room temperature for 20 minutes before serving. Enjoy with a crusty bread!


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