The perfect meze for ouzo, wine or beer!
Serves: 5-6 Preparation time: 15′ Cooks in: 40′ Ready in: 55′
1 kg octopus tentacles, separated
5-6 black pepper peppercorns
1 sprig fresh marjoram
½ cup extra virgin olive oil
3 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp caper
½ cup green olives, pitted
Place a large pan with heavy bottom on high heat. When hot add the octopus, marjoram, black pepper berries and 1/2 cup of water, cover with lid and simmer over low heat for 40 minutes or up to 1 hour, until tender. Add water if necessary. Drain and leave octopus to cool then chop. Place on a small serving plate.
Whisk well oil with lemon, mustard and caper and drizzle octopus. Serve with olives.
Photo Vangelis Paterakis – Food styling Elena Jeffrey