Octopus Salad1500 g octopus
4 garlic cloves
3 onions
1000 g potatoes
2 lemons
fresh parsley
sea salt, pepper
2 cups pitted olives
100 ml olive oil
3 tbsp vinegar


Clean the fresh octopus, rinse well and freeze it.
Defrost it before preparation. Freezing of octopus will tender the meat during the cooking.
Cook octopus in salted boiling water, add pepper, lemon slices, whole garlic cloves and 2-3 tbsp olive oil.
Clean and wash potatoes, and cook it in water (separately from octopus).
Chop onions finely.
Once tender, remove octopus from pot and set aside to cool.
Clean from fibres and cut the head of octopus into cubes, tentacles into slices.
Peel boiled potaotes and cut into cubes.
Mix potatoes and octopus cubes, add onion, olives, sprinkle with finely chopped parsley, add olive oil, salt, pepper and vinegar.
Mix all together and leave in fridge to cool.