Pickled octopus with cucumber and black olives

Name: Pickled octopus with cucumber and black olives
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 6
Ingredients: 2kg large octopus tentacles; 1 tsp white peppercorns; 3 cups (750ml) olive oil; 10 garlic cloves, peeled; 3 fresh bay leaves; 1 cup (250ml) verjuice; 1/2 cup (125ml) lemon juice; 1 tsp dried Greek oregano (rigani); Thinly sliced cucumber, torn black olives and flat-leaf parsley leaves, to serve

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Octopus tentacles may look a little different on the plate, but when paired with good produce this recipe will become a staple at any dinner party.

2kg large octopus tentacles
1 tsp white peppercorns
3 cups (750ml) olive oil
10 garlic cloves, peeled
3 fresh bay leaves
1 cup (250ml) verjuice
1/2 cup (125ml) lemon juice
1 tsp dried Greek oregano (rigani)
Thinly sliced cucumber, torn black olives and flat-leaf parsley leaves, to serve

Method

1.

Preheat oven to 90°C. To confit octopus, place octopus, peppercorns, oil, 5 garlic cloves and 1 bay leaf in a baking dish. Cover tightly with foil and place in oven for 5 hours or until tender. Remove from oven and cool completely in the oil.
2.

Place confit octopus and 1 cup (250ml) confit oil in a 2L (8 cup) sterilised jar. Add verjuice, lemon juice, oregano, remaining 5 garlic cloves, 2 bay leaves and 200ml water, and seal with a lid. Set aside in a cool, dark place, turning jar every 2 hours, for 6 hours to pickle. Chill until needed.
3.

Remove pickled octopus from jar and cut into large pieces, then serve with cucumber, olive, and parsley leaves.