Is there a more classic Greek recipe than octopus? This timeless Greek meze conjures up the magic of a Greek summer, the Aegean islands, and the delicious flavor of the sea, softened with a drizzling of extra virgin Greek olive oil and vibrant with the flavors of Greek oregano and more!
8-10 sun-dried tomatoes
1 large octopus about 2 kilos (5 lbs)
2 cups extra virgin olive oil
2/3 cup red wine vinegar
2 sprigs fresh rosemary
1 sprig dried oregano
2 sprigs fresh or dried thyme
15 whole black peppercorns
2 tbsp. capers drained
salt to taste
Place the sun-dried tomatoes in a medium bowl and soak in enough warm water to cover for 30 minutes. Drain and reserve the liquid.
In the meantime, clean the octopus: remove its sac-like head and, using a sharp paring knife, remove its beaklike mouth. Place the octopus in a shallow, wide pot. Cover and heat over very low flame for about 40 minutes, or until tender but not too soft. Just after draining the sun-dried tomatoes, add their liquid to the octopus.
When the octopus is done, remove, cool slightly, and cut into bite-size chunks. Quarter the sun-dried tomatoes.
Place the octopus in a large mason jar. Whisk together the olive oil and vinegar and pour into the jar. Add remaining ingredients. Season to taste with a little salt. Shake the jar gently to blend all together. Refrigerate overnight and keep refrigerated until ready to serve.
