Cut the octopus into strips. In a pot add all the ingredients -except from the olive oil, the olives and half of the quantity of the wine. Simmer with the lid on for approximately 40 minutes. Remove the strips, drain the juice and set it aside.
Place the octopus strips in a pan, add the olive oil, the olives and the rest of the wine and cover with the olive bread’s dough (contact us for the recipe), making sure it’s neatly pressed on the sides of the pan.
Bake at 180 degrees Celsius until the olive bread is done. Serve, by removing the olive bread from the sides of the pan, placing the octopus and the olives on the bottom of the olive bread. Sprinkle with olive oil and a bit of the juice you used to boil the octopus.
We can chop the mantle of the octopus and serve it in the juice that was left in the pan. It is an excellent snack for ouzo. Remember that the octopus does not require any water to be thoroughly cooked. It should simmer in low heat in its own juices.
1 octopus (of approximately 1.5 kilo)
200 gr of Inolivia green olives with pits
2 red onions with their skin
2 daphne leaves
½ a cup of red wine
¼ of a cup of vinegar
For the recipe of the Mount Athos olive bread contact us directly.