Ingredients:
2 medium octopus
1 cup olive oil
1 cup wine vinegar
1 large onions
1 tablespoon Greek oregano
1 teaspoon pepper
2 teaspoons rosemary
1/2 cup lemon juice
Directions:
Place octopus in a large pan with plenty of water and boil for 2 hours.
Remove from heat; wash and remove the skin.
Cut in desired size pieces.
In a bowl, combine all the ingredients, except the lemon juice, and add octopus.
Mix well; cover; and refrigerate for several hours or overnight.
When ready to serve, stir in the lemon juice.
Servings: 8
Time preparation: 5 min.
Time total: 125 min.