Octopus is one of the best appetizers, perfect with a carafe of ouzo or tsipouro. We bake it together with our olives on parchment paper and make it the ultimate appetizer.
- 1 octopus around 2.5 kg
- 3 bay leaves
- ½ kilo green olives well washed
- 1 cup balsamic syrup
- 1 tbsp freshly ground pepper
- 1 cup of extra virgin olive oil
- 4-5 cloves of raw garlic
Preheat our oven to 180°C. We clean our octopus from the beak and the entrails of the hood, dry it well with kitchen paper and put it in a large bowl.Pour all the remaining ingredients into the bowl with the octopus and mix well so that the ingredients go everywhere. Spread 2-3 sheets of greaseproof paper, place the octopus and the rest of the ingredients and wrap it well as if making a parcel.
Wrap again with aluminium foil to seal well and bake our octopus like this in the oven for 2 hours. Serve as it is on the parchment paper.