The Olive and The Sea Greek Food Blog
  • In The Kitchen
  • The Pantry
  • In The Garden
  • At The Table
  • Around Town
  • About

Pickled Octopus (Xtapodi Ksidato)

3/14/2017

2 Comments

 
Pickled Octopus
Beginner Cook - Lengthy Cooking Time - Appetizer - Gluten-Free
Octopus, a common food in Mediterranean cuisine, is rarely featured in American cooking. As exotic as this ingredient may seem, it is surprisingly easy to prepare. The greater challenge lies in finding an octopus of the proper size. Those sold in traditional grocery stores, if available at all, are often on the smaller side with tentacles that are too thin for this recipe. Larger octopi, weighing approximately 4 pounds, are most easily found in specialty seafood shops and international markets. Served cold, this dish is particularly popular as an evening appetizer in the summer. And if you're feeling adventurous, you can even give the cooked tentacles a quick grill before pickling, which will add further depth of flavor.

Ingredients (serves 8)
  • 4 pound octopus
  • 8 cloves garlic
  • 2.5 cups wine vinegar
  • 2.5 cups water
  • Extra virgin olive oil (optional)
  • Pinch of dried oregano

Time - 4 hours and 30 minutes
  • Preparation - 15 minutes
  • Cooking - 4 hours and 15 minutes

Preparation
  • Using a sharp knife, breakdown the octopus by separating the tentacles from the head and body
  • Using a sharp knife or kitchen sheers, cut the head into smaller pieces. 
  • Place the octopus in a large pot and cover with water
Picture
  • Bring to a boil over high heat. Once the water reaches a boil, reduce to medium heat and boil for 1-2 hours
  • The exact cooking time will vary. After an hour, taste the octopus. If it is chewy, cook for another 30 minutes and taste again until the desired tenderness is achieved.
Picture
  • Once the cooking is complete, taste the octopus for saltiness. In most cases, the tentacles will release sea salt during the cooking process and additional salt won't be necessary
  • Place the cooked octopus in a glass jar or bowl and submerge with equal parts of wine vinegar and water along with slivers of fresh garlic
  • ​Let sit at room temperature for 2 hours
Picture
  • Once pickled, slice the tentacles, sprinkle with dried oregano, drizzle with some extra virgin olive oil (optional), and serve with a lemon wedge
Picture
2 Comments
Patrick Curley
12/23/2018 09:35:10 am

Hi Ashley, your family looks beautiful! Love the card. Just visited your blog for the first time and sent a copy to Erin because your recipes and descriptions and preparation look amazing and delicious. Our children go to school with several children from Greek families so we often hear about their summer adventures in Greece. And of course, we are jealous and want to visit ourselves! One of these days we hope to see you in person. Our kids are the exact Same age so it would be fun!

Reply
The Olive and The Sea link
12/27/2018 11:19:03 am

Hi Patrick! We’d love to get together next time we’re up north! Hopefully sometime in 2019... Sending lots of hugs to you, Erin, the kids, and the rest of the family!

Reply



Leave a Reply.

    Categories

    All
    Appetizers
    Baked Goods
    Beef
    Beginner Cook
    Beverages
    Chicken
    Desserts
    Fish
    Gluten Free
    Intermediate Cook
    Lamb
    Lengthy Cooking Time
    Main Course
    Medium Cooking Time
    Pork
    Salads
    Seafood
    Short Cooking Time
    Side Dishes
    Soups
    Vegan
    Vegetarian

    Instagram

    Archives

    February 2020
    November 2019
    November 2018
    October 2018
    May 2018
    April 2018
    February 2018
    January 2018
    November 2017
    October 2017
    September 2017
    August 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    August 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014

    RSS Feed

    Charlotte Food Bloggers
    Greek Food Blogs
© 2015 The Olive and the Sea | About
Proudly powered by Weebly