Ingredients:
1 octopus (1 – 1.5 kg.)
200 ml olive oil
4 cloves garlic
50 ml vinegar
1 bunch parsley
Black pepper
Salt

Preparation and serving:
Clean the octopus and put it in a pot with 1 L water. Bring it to the boil and cook it until it gets red and tender. Take it out from the water, then peel and cut in small pieces. Press the garlic and mix it well with the olive oil, vinegar, salt, black pepper and the finely chopped parsley. Pour the dressing over the octopus and leave it in the fridge for 24, or even better – 48 hours.
Serve chilled.

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