- 1kg cleaned and skinned octopus tentacles
- 1 cup extra virgin olive oil
- Juice of 1½ lemons
- Zest of ½ lemon
- Cracked black pepper to taste
- ¾ teaspoon dried oregano flakes
- 2 cloves crushed garlic
- Chilli (optional)
Mix ingredients together and coat octopus for 10-15 minutes. Cook octopus on barbeque, grill or hot plate after heating outside. Cook for 30-40 minutes turning the coil upside down at the 20 minute mark. When cooked, slice octopus at angle and drizzle more olive oil and lemon juice. Plate up with your favourite salad and serve still warm.
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