Grilled Octopus with Oregano


Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

In Greece you will often see the whole octopus left hanging out in the sun to dry. Some cooks will also boil it for a bit before grilling on the barbecue, to ensure that it remains soft. So, if you can, hang your octopus out in the sun for a few hours beforehand, until the legs have dried and curled up a bit. I think this would go well with a fennel salad. And it is often served with a glass of ouzo on ice.


  • 1 whole octopus
  • 125 ml (½ cup) olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano


Heat the barbecue to hot. Cut the head off the octopus just below the eyes. Remove the beak by pushing it out through the centre of the tentacles. Cut the eyes from the head by slicing off a small round. Remove the intestines by pushing them out of the head. Rinse the octopus thoroughly.

Put the octopus on the barbecue and turn once there are a few charred bits (otherwise it will start to taste steamed). Remove to a serving platter and slice up into chunks.

Mix together the olive oil, vinegar and oregano and season with salt and pepper. Drizzle the dressing over the octopus and serve immediately.