Oktapodi Toursi Pickled Octopus
Discover the bold, briny flavors of the Mediterranean with *Oktapodi Toursi Pickled Octopus*, an authentic Greek delicacy that’s surprisingly simple to make at home. This recipe transforms tender octopus, simmered in its natural juices, into a tangy, aromatic treat by steeping it in a vibrant brine of white vinegar, garlic, bay leaves, and a touch of oregano. Infused with extra virgin olive oil and optional chili flakes for a hint of heat, this dish offers a perfect balance of acidity and richness. Ideal as a meze (appetizer) or part of a seafood platter, this make-ahead pickled octopus is served cold, letting the bright, herbaceous flavors shine. Impress your guests with this traditional Greek recipe that’s both elegant and flavorful, while enjoying the flexibility of preparing it days in advance.
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Recipe Information
Ingredients
- 1 kg Fresh octopus
- 500 ml White vinegar
- 250 ml Water
- 150 ml Extra virgin olive oil
- 3 Garlic cloves
- 3 Bay leaves
- 1 tbsp Black peppercorns
- 1 tsp Oregano (dried)
- 1 tbsp Salt
- 0.5 tsp Chili flakes (optional)
Instructions
Clean the octopus by removing the beak and internal organs if it hasn’t been pre-cleaned by your fishmonger. Rinse thoroughly under cold water.
Place the octopus in a large pot with no added water (the octopus will release its own juices as it cooks) and cook over low heat for 35 minutes, covered, or until tender. If the octopus begins to stick, add a small splash of water to the pot.
Once the octopus is tender, remove it from the heat and let it cool to room temperature.
In the meantime, prepare the pickling brine: in a small saucepan, combine the white vinegar, water, salt, bay leaves, garlic cloves (lightly crushed), black peppercorns, oregano, and chili flakes (if using). Bring this mixture to a gentle boil, then remove it from the heat and allow it to cool completely.
Once the octopus has cooled, cut it into bite-sized pieces, including the tentacles and body.
In a sterilized glass jar or airtight container, layer the pieces of octopus and pour the cooled pickling brine over the octopus until fully submerged. Top with extra virgin olive oil to seal the surface.
Seal the jar and refrigerate for at least 24 hours before serving. The flavors will deepen over time, and the octopus can be stored in the refrigerator for up to 2 weeks.
Serve cold or at room temperature as an appetizer, drizzled with additional olive oil and a sprinkling of oregano, if desired.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 9402 mg | 409% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 0.8 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 54.8 mg | 304% | |
| Potassium | 4056 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
