Oktapodi Toursi (Pickled Octopus)

⏱ 5820 mins 🍽 8 serving(s) 🏷 Octopus

This recipe guides you through preparing a classic Greek preserve, oktapodi toursi. The octopus is first simmered until tender, then sliced and packed into a jar. It is covered with a seasoned marinade of olive oil, red wine vinegar, and garlic, ensuring it is fully submerged. The jar is then left for several days to allow the flavours to develop fully. Serve the pickled octopus as a tangy appetiser with lemon wedges and bread.

Oktapodi Toursi (Pickled Octopus)

Ingredients

  • 2 1/4 lbs baby octopus
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 4 cloves garlic
  • salt, to taste
  • black pepper, to taste
  • 1 teaspoon dried thyme
  • lemon wedge, to serve

Method

  1. Wash and prepare the baby octopus.
  2. Put the tentacles and head into a pan with 6-8tbsp of water, cover it, and let it simmer for 60 to 75 minutes until tender.
  3. Check the tenderness by inserting a skewer.
  4. Drain any leftover liquid and allow the octopus to cool.
  5. Slice the flesh into 1/2" pieces and place them loosely into a jar with a screw top.
  6. Combine olive oil and red wine vinegar in sufficient quantity to fill your jar, stir in the garlic cloves, and season with salt and black pepper.
  7. If using dried thyme, add it to the oil and vinegar mixture now.
  8. Pour the marinade over the octopus in the jar, ensuring all pieces are fully covered.
  9. If you have fresh thyme stalks, insert them into the jar.
  10. Seal the jar and leave it to stand for a minimum of 4-5 days before eating.
  11. When ready to serve, drain the octopus and present it on small plates with lemon wedges.
  12. The customary side is cubes of bread that are at least one day old, served on cocktail sticks.

Nutrition (per serving)

Sodium294300 mg

Recipe details

CategoryOctopus
AuthorIowahorse