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Marinated Octopus
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Recipe Information


  • 1 lb (.5 kg). cooked octupus (boiled)
  • 2 crushed garlic cloves
  • 1/4 cup (60 ml) olive oil
  • 2 tbsp (30 ml) balsamic vinegar
  • 4 tsp (20 ml). chopped coriander
  • 2 oz (56 grm). black olives
  • 1 lemon, juice only
  • Cut the octopus in pieces.
  • Combine all ingredients together and mix.
  • Leave to marinate for 2 to 3 hours in the fridge.
  • Serve with a selection of mixed salad leaves.
The 8 tentacles and the body attached to them are edible. Discard the eyes, mouth area and viscera. The ink sac contains a black liquid that can be used to color and flavor foods such as pasta, soups and stews. The younger (up to 3 lbs.) octopus are more tender but larger octopus should be simmered or boiled for several hours.

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