Greek Marinated Octopus in Vinegar (Htapodi Ksydato) Recipe
Greek Marinated Octopus in Vinegar (Htapodi Ksydato) is a traditional Mediterranean dish featuring tender boiled octopus marinated in red wine vinegar, olive oil, dried oregano, and pepper, optionally enhanced with garlic. This flavorful seafood appetizer is typically served chilled with Kalamata olives and crusty grilled bread, showcasing the perfect balance of tangy, savory, and aromatic flavors reminiscent of Greek coastal cuisine.
- Prep Time: 15 minutes
- Cook Time: 50 minutes to 1 hour
- Total Time: 2 hours 15 minutes to overnight (including marination)
- Yield: 4 to 6 servings
- Category: Appetizer
- Method: Boiling
- Cuisine: Greek
- Diet: Halal
Ingredients
Octopus
- 1-1.5 kg (2.2 – 3.3 pounds) octopus
Marinade
- 14 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 2 teaspoons dried oregano
- Ground black pepper, to taste
- Optional: ½ garlic clove, minced
To Serve
- Kalamata olives
- Crusty grilled bread (optional)
Instructions
- Boil the Octopus: Place the whole octopus in a large pot and cover with 2 liters of water. Add 10 tablespoons of red wine vinegar and bring to a rolling boil. Reduce heat to medium and simmer gently for 50 minutes to 1 hour, or until the octopus is tender when pierced with a knife.
- Cool the Octopus: Using a slotted spoon or tongs, transfer the octopus onto a plate and allow it to cool to room temperature.
- Cut the Octopus: Separate the legs from the body for larger pieces or slice the thicker parts of the legs into thin slices about ½ cm (¼ inch) thick, leaving thinner parts whole. Remove the internal contents of the head and slice or cut it into pieces as well.
- Marinate: Place the cut octopus in a food container or serving plate. Drizzle with the remaining 4 tablespoons of red wine vinegar, 6 tablespoons olive oil, sprinkle 2 teaspoons dried oregano, and season lightly with ground black pepper. Optionally, add the minced garlic at this stage. Mix gently to coat and marinate in the refrigerator for at least 2 hours or preferably overnight.
- Store: Keep the marinated octopus in an airtight container in the fridge for up to one week. Ensure the octopus is submerged in the vinegar and olive oil marinade; add extra olive oil if needed to cover completely.
- Serve: Serve the marinated octopus chilled with Kalamata olives and crusty grilled bread, allowing the flavors to shine as a delightful appetizer or light meal.
Notes
- Marinated octopus can be stored in the refrigerator for up to one week.
- Real olive oil becomes cloudy when chilled. Remove from the refrigerator 10 minutes before serving to allow the oil to return to room temperature and clarity.
- For best flavor, marinate the octopus overnight.
- This dish pairs beautifully with Kalamata olives and grilled bread.
