Greek Marinated Octopus in Vinegar with Revoo Olive Oil and Messino Balsamic
Tender octopus marinated in olive oil, vinegar, and herbs—a meze classic that’s rich, briny, and deeply satisfying. Finished with Messino balsamic for a bold, modern touch.
Ingredients:
1.5 kg (3–3.5 lbs) octopus, cleaned
2 bay leaves
5–6 whole black peppercorns
1/4 cup Messino Red Balsamic Vinegar
1/3 cup Revoo extra virgin olive oil
1 clove garlic, thinly sliced
1 tsp dried oregano
Salt, to taste
Optional: lemon wedges and chopped parsley for garnish
Instructions:
Cook the octopus
Place the octopus in a large pot with bay leaves and peppercorns. Cover (no water needed; it will release its own) and simmer over low heat for 45–60 minutes until tender when pierced with a knife. Let cool slightly, then remove and cut into bite-sized pieces.
Marinate
In a bowl, combine octopus with Messino red balsamic vinegar, Revoo olive oil, garlic, oregano, and salt. Toss gently to coat.
Chill and marinate
Transfer to a glass container or jar. Cover and refrigerate for at least 2–3 hours, or overnight for full flavour.
Serve
Bring to room temperature before serving. Drizzle with a little extra Revoo olive oil and garnish with lemon wedges and chopped parsley if desired.
Serving suggestions
Serve as part of a meze platter with olives, grilled bread, and ouzo. Also pairs beautifully with a chilled glass of white wine or citrusy salad.