Ingredients:

  • 1 fresh octopus
  • 1 orange
  • 100 gr of black olives
  • 1 spring onion
  • 1 tablespoon of white wine vinegar
  • parsley to taste
  • Salt and Pepper to taste

Preparation:

  1. Dip the octopus into a pot of cold water with a spoon of vinegar. Boil it for about half an hour and when it is tender enough, turn off the fire and allow it to rest with the lid closed until it cools down.
  2. In the meantime, prepare a fresh salad on washers, black olives, parsley, and orange chopped.
  3. When the octopus has cooled down, drain well and cut it. Add it to salad and salt and pepper.