Portes Cuisine - Balsamic Octopus

Cuisine: Balsamic Octopus

Posted Portes Magazine CUISINE
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2 lbs baby octopus, (preferably imported from Greece)

extra virgin olive oil

balsamic vinegar

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!