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Place the frozen octopus in a large stock pot. Cover with water, and add in the bay leaves, rosemary, garlic, peppercorns, white vinegar and a few pinches of salt.
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Bring the mixture to a boil, and cook the octopus until it’s tender. You can poke the thickest part of it with a knife. If it slides in easily, it’s ready. A large octopus will take about an hour, the baby ones take about 30 minutes.
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When the octopus is done, remove it from the pan, and allow to cool for a few minutes. You can rinse it off to remove any loose skin and residue.
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Chop the octopus into chunks, and place in a bowl. Add in the chopped onion, pepper, olives, parsley, olives, lemon zest, red wine vinegar, and olive oil.
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Stir the mixture together, then season with salt and pepper to taste. Refrigerate for at least 2 hours, so the flavors can marry.