Greek Marinated Octopus In Vinegar (Htapodi Ksydato)

Name: Greek Marinated Octopus In Vinegar (Htapodi Ksydato)
Cook time: 1 h
Total time: 4 h
Yield: 4 people (as a Meze)
Ingredients: 1-1.5 kg (2.2 - 3.3 pound) octopus; 14 tablespoons red wine vinegar; 6 tablespoons olive oil; 2 teaspoon dried oregano; ground pepper; OPTIONAL: ½ garlic clove; Kalamata olives to serve with

User Reviews

4.3

90 reviews

Good

Cook Time
1 hr
Total Time
4 hrs
Servings
4 people (as a Meze)
Calories
403 kcal
Course
Appetizer
Cuisine
Greek

Greek Marinated Octopus In Vinegar (Htapodi Ksydato)

Iris Warren

Report

To make this truly appetizing Marinated Octopus all you need is, red wine vinegar, olive oil, and oregano!

Share:

I Made This!

67 people made this

Print

18 people printed this

Save this

54 people saved this

Ingredients

Servings

1-1.5 kg (2.2 - 3.3 pound) octopus
14 tablespoons red wine vinegar
6 tablespoons olive oil
2 teaspoon dried oregano
ground pepper
OPTIONAL: ½ garlic clove minced
Kalamata olives to serve with

Add to Shopping List

Instructions

Boil the octopus. Add the octopus to a large cooking pot and cover with 2 liters of water. Add also 10 tablespoons of vinegar and bring to a boil. Reduce heat to medium and cook for about 50 minutes to 1 hour. Or until tender enough when you prick it with a knife.
Cool the octopus. Remove the octopus from the pot with a slotted spoon and or cooking thongs. Set aside on a plate to cool down to room temperature.
Cut it. You can cut the octopus into larger pieces simply by separating the legs from its body. Or cut into smaller pieces. Slice thinly (½ cm / ¼ inch) the thicker parts of the legs and leave the thinner parts as is. Remove everything from inside the head and slice or cut it also.
Marinate. Place the octopus in a food container or a serving plate if you're planning on serving it on the same day. Drizzle with the remaining 4 tablespoons of vinegar, oregano, and olive oil. Season lightly with pepper. Leave to marinate for 2 hours or ideally overnight. OPTIONAL: You can also mix in the garlic at this point.
Store it. Keep it in the fridge in an airtight food container for up to a week. Ideally, it should be submerged in vinegar and olive oil if necessary add an extra drizzle of olive oil to cover it.
Serve with Kalamata olives and some crusty grilled bread.

Notes

-You can store in the fridge for up to a week.
-If you used real olive oil it will become cloudy when refrigerated. So remove from fridge 10 minutes before serving for the oil to come to room temperature.

Nutrition Information

Show Details

Calories 403kcal (20%) Carbohydrates 6g (2%) Protein 37g (74%) Fat 24g (37%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Cholesterol 120mg (40%) Sodium 580mg (24%) Potassium 908mg (26%) Fiber 0.4g (2%) Sugar 0.04g (0%) Vitamin A 392IU (8%) Vitamin C 13mg (14%) Calcium 152mg (15%) Iron 14mg (78%)

Nutrition Facts

Serving: 4people (as a Meze)

Amount Per Serving

Calories 403 kcal

% Daily Value*

Calories	403kcal	20%
Carbohydrates	6g	2%
Protein	37g	74%
Fat	24g	37%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	16g	80%
Cholesterol	120mg	40%
Sodium	580mg	24%
Potassium	908mg	19%
Fiber	0.4g	2%
Sugar	0.04g	0%
Vitamin A	392IU	8%
Vitamin C	13mg	14%
Calcium	152mg	15%
Iron	14mg	78%