A classic Greek-style pickled octopus, perfect for outdoor entertaining. Tangy, aromatic, and beautifully simple.

INGREDIENTS

• Cooked octopus tentacles or baby octopus
• Equal parts red wine vinegar and water (to fill jar)
• 2 garlic cloves, sliced
• 3 bay leaves
• Fresh thyme sprigs
• Olive oil (to top and seal jar)

METHOD

1. In a saucepan, gently heat equal parts red wine vinegar and water just warm, not boiling.

2. Using a clean 850ml Weck jar, layer the cooked octopus with sliced garlic, bay leaves, and fresh thyme.

3. Pour the warm vinegar mixture into the jar, leaving 1–2cm of space at the top. Fill the remaining space with olive oil to create a seal.

4. Seal the jar with its lid and refrigerate for at least 2 days.

5. To serve, remove the jar from the fridge and allow it to come to room temperature if the marinade has solidified. Once liquefied, pick out the octopus and enjoy.