Oktapodi Toursi (Pickled Octopus)

Oktapodi Toursi is a classic Greek preparation where tender octopus is simmered until soft, then pickled in a brine of olive oil, red wine vinegar, garlic, and thyme. This method transforms the seafood into a firm yet chewy delicacy with a bright, acidic kick that cuts through the richness of the oil. The result is a vibrant, savory condiment that shines as an appetizer or meze. It pairs beautifully with crusty bread, olives, and feta cheese. Ideal for entertaining or as a sophisticated addition to a charcuterie board, this dish improves with age, allowing the flavors to meld over several days in the refrigerator.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 275.1

Dietary: Gluten-free

Description

Oktapodi Toursi is a classic Greek preparation where tender octopus is simmered until soft, then pickled in a brine of olive oil, red wine vinegar, garlic, and thyme. This method transforms the seafood into a firm yet chewy delicacy with a bright, acidic kick that cuts through the richness of the oil. The result is a vibrant, savory condiment that shines as an appetizer or meze. It pairs beautifully with crusty bread, olives, and feta cheese. Ideal for entertaining or as a sophisticated addition to a charcuterie board, this dish improves with age, allowing the flavors to meld over several days in the refrigerator.

Ingredients

2 1/4 pound Young octopus
1/2 cup Olive oil
1/2 cup Red wine vinegar
4 Garlic Clove
1 ts Dried thyme
6-8 tbsp Water
to taste Salt Salt
to taste Black pepper Black pepper
for serving Lemon wedges Lemon wedges

Directions

1
Clean and wash the octopus thoroughly, removing any innards if necessary.
2
Place the octopus head and tentacles in a medium saucepan with 6-8 tablespoons of water.
3
Cover the pan and simmer over low heat for 60 to 75 minutes, or until the octopus is tender.
4
Test for doneness by piercing the thickest part with a skewer; it should slide in easily.
5
Drain off any remaining liquid and allow the octopus to cool completely.
6
Cut the cooled octopus flesh into 1/2-inch strips.
7
Pack the octopus strips loosely into a clean, screw-topped glass jar.
8
In a small bowl, mix enough olive oil and red wine vinegar to fill the jar, ensuring the octopus will be fully submerged.
9
Stir the minced garlic and dried thyme into the oil and vinegar mixture.
10
Season the liquid generously with salt and black pepper.
11
Pour the seasoned liquid over the octopus in the jar, making sure every piece is completely immersed.
12
Seal the jar tightly and set it aside at room temperature or in the refrigerator for at least 4-5 days before serving to allow flavors to develop.
13
To serve, drain the octopus and arrange on small plates or saucers.
14
Garnish with lemon wedges and serve with cubes of day-old bread speared on cocktail sticks.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 275.1kcal

% Daily Value *
Total Fat 30.0g47%
Saturated Fat 4.2g22%
Cholesterol 0.0mg0%
Sodium 1.4mg1%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep the jar sealed in the refrigerator. The pickled octopus will keep for several weeks. Ensure the octopus remains submerged in the liquid to prevent spoilage.

Variations: You can add fresh thyme stalks instead of dried thyme for a fresher aroma. Some variations include bay leaves or red pepper flakes for added heat.

Preparation Tip: Cleaning octopus can be daunting. If you are unsure, ask your fishmonger to clean it for you. Ensure it is thoroughly rinsed before cooking.

Serving Suggestion: This dish is traditionally served as a meze or appetizer in Greece. It pairs well with white wine, such as Assyrtiko, or with a crisp lager.

Keywords: greek, octopus, pickled, toursi, appetizer, meze, vinegar, olive oil, garlic, thyme, preserved, seafood, greek cuisine, antipasto, brine, simmered, octopus tentacles, mediterranean, party food, charcuterie

Read it online: https://www.chefs-mate.com/recipe/oktapodi-toursi-pickled-octopus/