Pickled Octopus – A Greek Island Classic in a Jar
There’s something undeniably special about opening the fridge and finding a jar of beautifully pickled octopus waiting for you — glistening in olive oil, steeped in fragrant vinegar and herbs, and just begging to be served alongside crusty bread, olives, and a glass of ouzo. It’s one of those dishes that feels like a warm breeze from a Greek island taverna — simple, rustic, and unforgettable.
This recipe is a staple in my kitchen. It’s impressive to look at, with vibrant layers of octopus, herbs, and optional veggies all tucked into a glass jar. But it’s not just for show — it’s a practical little meze that’s perfect to have on hand, especially when unexpected visitors pop in (as they often do in a Greek household!).
It keeps well for up to 10 days refrigerated, and it's ideal to serve chilled or at room temperature, paired with good company and even better wine.
Serving Suggestions:
Serve this straight from the jar as part of a meze platter — it pairs beautifully with marinated olives, grilled bread, and a cold glass of white wine or ouzo. It’s also a standout starter for seafood feasts or a quick bite when you’re craving something bright and briny.
🇬🇷 A Taste of Greece
This dish is everything I love about Greek island food: unfussy, full of soul, and always made with generosity in mind. It’s an easy way to bring a little seaside magic into your home — whether you're by the beach or just dreaming of it.
Kali orexi! 🌊🍋💙
PICKLED OCTOPUS | Htapodi Toursi
Mary PolitisIngredients
- 2 medium-to-large octopus approx. 800g – 1kg each or 5 smaller ones
- 2 cups of water
- 3 bay leaves
- 1 tsp whole peppercorns
- 1 onion roughly chopped
To Pickle:
- Equal parts water and red wine vinegar or white, if preferred – heated but not boiled
- 2 garlic cloves thinly sliced
- 4 bay leaves
- Thin slices of carrot and celery optional
- Extra virgin olive oil enough to top and seal – about 1cm thick
Instructions
- Start by gently simmering the octopus in a pot with water, bay leaves, peppercorns, and onion. This step takes time — up to an hour or so. You’ll know it’s ready when the octopus is tender and slices with ease.
- Once cooled slightly, cut the octopus into manageable pieces. You can either keep the legs whole or cut them into bite-sized pieces, and pack them into a sterilised jar big enough to hold them all. Drop in the sliced garlic, bay leaves, and any extra veggies you like — carrot and celery add great colour and crunch.
- Next, pour the heated vinegar-water mixture into the jar, covering the octopus (the amount depends on the suze of your jar). Finally, add a layer of olive oil about 1cm thick on top to seal in the goodness and preserve the flavours.
- Seal the jar, let it cool to room temperature, and then store it in the refrigerator. Let it sit for at least 24 hours before serving to allow all those flavours to mingle. Enjoy within 10 days.