Categories: Fish/sea, Appetizers, Greek 
      Yield: 8 servings 
  
           Karen Mintzias                    1/2 c  Olive oil 
      1    Octopus (about 1 kg)              1/2 c  Vinegar 
      1    Garlic clove; crushed                    Salt & pepper to taste 
  
  Serves: 6-8 Cooking time: 45-60 minutes 
   
  To clean octopus, pull of tentacles, remove intestines and ink sac.  Cut 
  out eyes and beak.  Remove skin and rinse well.  Place head and tentacles 
  in a pan over low heat until it turns deep pink and is tender (about 45 to 
  60 minutes).  Drain and when cool enough to handle strip off suckers from 
  tentacles if desired.  Cut head and tentacles into bite-sized pieces and 
  place in a bowl.  Add garlic, olive oil, vinegar, salt if necessary and 
  pepper to taste.  Mix well, cover and leave to marinate in refrigerator for 
  12 hours before using.  Stir occasionally. 
   
  To serve, lift out of marinade, pile onto a dish, garnish with lemon wedges 
  and parsley.  Supply cocktail picks for your guests' convenience. 
   
  From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 
  1 
   
  Typed for you by Karen Mintzias