Remove the eyes and mouth of the octopus and wash well under cold running water to remove any impurities and sand.
Place in a covered saucepan over low heat and simmer (without water) with the vinegar, clove and whole onion.
Once the octopus is tender, chop into largish chunks and place on serving platter, flavoring with olive oil, a drizzle of vinegar and a sprinkling of oregano.
This is the perfect ouzo snack.
- 1 large octopus
- 1/4 cup vinegar, preferably red-wine
- 1 onion
- 1/2 cup olive oil
- Dry oregano
- 1 clove