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Octopodi (Greek Octopus)

You either dig it, or you don’t. This octopus recipe is absolutely divine, and if dressed in our Fancy Peasant dressing, it can hold in a glass air-tight container for up to three days in the fridge. Make it ahead of time and add it to your next seafood ouzo meze platter.

Octopodi (Greek Octopus)


  • 1 lb tenderized and cleaned octopus
  • 2 bay leaves
  • 10 peppercorns
  • ⅔ cup of water
  • Dressing (enough for 2 pounds)
  • ⅓ cup red wine vinegar
  • ¾ a cup of Fancy Peasant GEVOO


  1. Add all ingredients to a pressure cooker/skillet and cook for 15 minutes (if you do not have a pressure cooker - boil for an hour +, until your octopus is cooked).
  2. Remove your octopus and place on a paper towel to remove any extra liquid.
  3. Heat a grill pan on medium-high and drizzle with extra virgin olive oil. Add your octopus and cover with pepper. Cook for 3 minutes and then flip onto the other side (pressing down with your spatula while cooking on each side). NOTE: Use a heavy duty spatula for this!
  4. Cut octopus into pieces and place on a serving dish.
  5. Mix olive oil and red wine with a blender or shake in a mason jar.
  6. Cover octopus with dressing, making sure your dressing is everywhere. Add a generous pinch of mountain oregano.
  7. Serve with ouzo.