narrative – photography: Antonia Kati, journalist – food photographer & food stylist


  • 1 octopus, about 2 kg
  • 1-2 bay leaves
  • black peppercorns
  • a handful of whole allspice berries
  • salt
  • 2 carrots (chopped or diced)
  • 2 “Florina” red peppers (sliced)
  • sunflower oil
  • high-quality white vinegar
  • a pinch of coarse sea salt
  • 1 sprig of parsley, finely chopped (optional)

Wash and clean the octopus, removing its eye. Place in a pot with plenty of water (enough to cover it by about 1 cm), add the bay leaves, a handful of peppercorns and allspice berries and boil until soft.

Drain the octopus and cut into bite-size pieces. Sprinkle with salt and let cool. In the meantime, sauté your vegetables in sunflower oil for 1-2 minutes, sprinkle with salt and the parsley and let cool.

Finally, divide the octopus and vegetables evenly between 2-3 sterilized glass jars and fill them with sunflower oil and vinegar to the top. Seal the jars and keep them in the fridge.

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