2 lbs baby octopus, (preferably imported from Greece)
extra virgin olive oil
2-3 garlic cloves
2 dafni leaves
Wash & cut octopus. Grab a pot & fill it with 8-10 oz. of olive oil for every 2 lbs of octopus. Add 2-3 garlic cloves (chopped). Sautee garlic in the pot & then drop in the octopus. Add 8-10 oz. of balsamic vinegar for every 2 lbs of octopus, & two leaves of dafni for taste. Add no more than a teaspoon of salt & a teaspoon of pepper.
Let it cook until all excess liquid & water have evaporated. It should turn a dark purple. Consistently stir toward the end to avoid sticking to the pot. When complete, let it cool. Serve with crumbled feta & enjoy!