Greek taverna octopus


by: Christina

This simple but delicious recipe is the No.1 request in all Greek tavernas.


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serves: 4-5

1 1kgr (2 pounds) octopus

1/2 cup red wine or balsamic vinegar

2 leaves bay

1/2 cup Greek extra virgin olive oil

1 tablespoon dried Greek oregano

1 tablespoon capers

Nutrition Facts
Greek taverna octopus

Servings Per Recipe: 4

Amount per Serving

Calories: 374

  • Total Fat: 28.9 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 93.1 mg
  • Sodium: 62.7 mg
  • Total Carbs: 0.7 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 0 g
  • Protein: 28.1 g

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1.  We remove the beak and the eyes and we clean the octopus in plenty of water.

2.  In a large double bottomed pan we put the octopus, the vinegar and the bay leaves, we cover the pan and we let it boil over low heat till it softens completely. At the beginning the octopus will release lots of water and it will cook eventually, almost in its own juice. This procedure will last from 45 minutes to an hour, depending on the size of the octopus. If during cooking the octopus dries out due to higher temperatures, we may add ½ to 1 cup water. It is cooked when it is easily pierced with the tines of a fork. Our aim is to have the octopus cooked with no water remaining in the bottom of the pan. We leave the octopus cool.

3.  On a nice plate we separate the tentacles and we drizzle with the olive oil. We sprinkle with the oregano and the capers.

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