Mediterranean Vinegar-Marinated Octopus

This vinegar-marinated octopus is a classic Greek seafood dish that highlights the natural flavor and tender texture of octopus. Slowly cooked with aromatic vegetables such as onion, fennel, and celery, the octopus becomes soft and flavorful while absorbing the subtle sweetness of the vegetables and the warmth of bay leaves and peppercorns.

Once cooked and cooled, the octopus is sliced and tossed in a simple yet vibrant marinade made with extra virgin olive oil, vinegar, capers, fresh parsley, and oregano. The marinade adds brightness and balance, creating a refreshing dish that can be served as a light main course or part of a Mediterranean-style spread. It pairs beautifully with crusty bread, fresh salads, or a glass of chilled white wine.

Mediterranean Vinegar-Marinated Octopus

Giorgos Tsoulis

This Greek-style vinegar-marinated octopus is slow-cooked until tender and finished with a bright dressing of olive oil, vinegar, herbs, and capers for a flavorful Mediterranean seafood dish.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine Greek

Servings 5 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 – 1 ½ kg octopus
• 1 medium onion sliced
• 1 fennel bulb sliced
• 1 celery stick finely chopped
• 1 Florina pepper cut in cubes
• carrot thinly sliced
• 2 bay leaves
• ½ tbsp whole peppercorns

For the Marinade Sauce:

• 120 ml extra virgin olive oil
• 60 ml vinegar
• 20 g capers finely chopped
• ½ medium onion finely chopped
• ¼ parsley bunch finely chopped
• 1 tsp oregano
• salt
• freshly ground pepper to taste

Instructions

 

• Heat a deep pot over medium heat and drizzle in a little olive oil. Add the onion, fennel, celery, carrot, Florina pepper, bay leaves, and peppercorns.
• Separate the tentacles from the head of the octopus and place the octopus on top of the vegetables.
• Reduce the heat to medium-low, cover the pot with a lid, and let the octopus cook slowly in its own juices for about 1 hour, until tender.
• After about an hour, check the octopus with a knife to see if it is tender. Remove from the heat and allow it to cool completely.
• Once cooled, slice the octopus into pieces and transfer it to a bowl.
• In a separate bowl, mix all the marinade ingredients. Pour the marinade over the octopus, toss gently, and serve.

Notes

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Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.