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Pickled Octopus with Cucumber and Black Olives

Octopus tentacles may look a little different on the plate, but when paired with good produce this recipe will become a staple at any dinner party.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 5 hours
    •    Yield: Serves 6


    •    3 fresh bay leaves
    •    1 cup (250ml) verjuice
    •    3 cups (750ml) olive oil
    •    10 garlic cloves, peeled
    •    1 tsp white peppercorns
    •    1/2 cup (125ml) lemon juice
    •    2kg large octopus tentacles
    •    1 tsp dried Greek oregano (rigani)
    •    Thinly sliced cucumber, torn black olives and flat-leaf parsley leaves, to serve


  1. Preheat oven to 90°C. To confit octopus, place octopus, peppercorns, oil, 5 garlic cloves and 1 bay leaf in a baking dish. Cover tightly with foil and place in oven for 5 hours or until tender. Remove from oven and cool completely in the oil.
  2. Place confit octopus and 1 cup (250ml) confit oil in a 2L (8 cup) sterilised jar. Add verjuice, lemon juice, oregano, remaining 5 garlic cloves, 2 bay leaves and 200ml water, and seal with a lid. Set aside in a cool, dark place, turning jar every 2 hours, for 6 hours to pickle. Chill until needed.
  3. Remove pickled octopus from jar and cut into large pieces, then serve with cucumber, olive, and parsley leaves.

This great family recipe is thanks to delicious Recipes at


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