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 Octopus  Marinated

 

 

2 med. octopus

1 cup olive oil

1 cup wine vinegar

1 lg. onion

1 tablespoon greek oregano

1 teaspoon pepper

2 teaspoons rosemary

1/2 cup lemon juice

 

 

Place octopus in a large pan with plenty of water and boil for 2 hours. Remove from heat; wash and remove the skin. Cut in desired size pieces. In a bowl, combine all the ingredients, except the lemon juice, and add octopus. Mix well; cover; and refrigerate for several hours or overnight. 

 

 

When ready to serve, stir in the lemon juice

 

 

 

 

 

 

From

SARANTIS Restaurant

   in Faliraki Rhodos Greece

 

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