Octopus Meze

Directions

1. 1
   Rinse the octopus under cold, running water and place in pot dripping wet (you don't want to dry it off- this is the moisture it will cook in).
2. 2
   Add the vinegar and garlic and cover the pot.
3. 3
   Bring to the boil over low heat.
4. 4
   It is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case).
5. 5
   When cool enough to handle, strip off suckers and reddish-purple membrane on flesh (these are delicious, but the octopus is more presentable without them- enjoy them by yourself!).
6. 6
   Cut the octopus into small tidbits.
7. 7
   And arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano.
8. 8
   If you are going to serve the octopus another day, pack it in a jar or small tupperware bowl, cover with olive oil, top with 3-4 tblsps of vinegar and 1 tblsp oregano.
9. 9
   Give a stir.
10. 10
    Cover and refrigerate.