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Htapodi ksidato, octopus in vinegar

Course: Main Course
Cuisine: Greek


  • 1 large octopus about a kilo (fresh or frozen)
  • 150 ml of olive oil
  • 150 ml dry white wine
  • 150 ml dry white wine vinegar
  • 3-4 bay leaves
  • A few juniper berries
  • Sea salt


  • Place the octopus in a large pot and fill in with water making sure the octopus is fully covered.
  • Add in the wine and vinegar, bring to the boil and lower to a simmer after a few minutes.
  • How long it will take depends on your octopus, how much it was processing before ending up in the pot. After 25-30 minutes check to see how soft it is.
  • When done, strain the pot’s contents, let the octopus come to room temperature and keep the herbs.
  • Chop in small, bite sized pieces and dress with a bit of olive oil and vinegar, a bit of salt if needed.