Ingredients

• 2 tablespoons salt
• 1 tablespoon black peppercorns
• 1 wine cork
• 1.5 kg  octopus, head and beak removed
• 2 tablespoons Kalliope extra virgin olive oil
• ½ medium lemon
• ½ tablespoon minced fresh parsley
• salt and freshly ground black pepper to taste

Method

Fill a large pot 1/2 full with water. Add 2 tablespoons salt, peppercorns, and the wine cork; bring to a boil over high heat.

Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.

Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Grill octopus until charred on all sides, 3 to 4 minutes per side.

Remove from heat, slice into pieces, and place on a serving platter. Drizzle with Kalliope extra virgin olive oil and squeeze lemon over the top. Sprinkle with parsley and season with salt and pepper. Serve immediately.