For our recipe, we can use fresh or frozen octopus. First clean the octopus. Cut the bag and tear it with a knife to remove the organs (if using fresh, in the frozen ones they have been removed). Remove the eyes and press with your finger on the outside to remove the tooth.

Wash the octopus very well by scrubbing the tentacles under running water.Place the whole octopus in a pot and add all the ingredients. Cover the pot and cook on low heat for about 1 hour, until the octopus is tender.

Remove to a platter and allow to cool. Cut with a knife into small portions.

Put the octopus in sterile jars (see here how to sterilize the jars) and add the sprigs of oregano and peppercorns. Γεμίζουμε τα βάζα με ελαιόλαδο και ξίδι σε ίσες ποσότητες.

Shake the jars to mix the aromatics and refrigerate for a day.

It can be enjoyed with ouzo or raki.


Remove the octopus to a plate 5 minutes before serving so that the olive oil can come to room temperature.

You can serve it on a plate with some hot peppers or capers.

Store in the refrigerator for a long time.

Good luck!!!!

Recipe : Nektaria Kokkinaki

Photo : Michalis Christodoulakis


1.200-1.500 kg octopus

100ml red wine

4 bay leaves

2 star anise or ¼ teaspoon powder

5 peppercorns (mixed)

For the vase

Fresh oregano sprigs or ½ teaspoon of dried oregano

5 peppercorns (mixed)

Red or white vinegar

Extra virgin olive oil Elasion PDO Sitia