pickled octopus tentacles served with olives and olive oil on a white plate
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Octapodhi Ksydhato (Pickled Octopus)

Octapodhi Ksydhato (Pickled Octopus) is a traditional Cypriot recipe for a classic starter or cold mezze dish of octopus cooked in its own juice and then pickled and store in vinegar. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Pickled Octopus (Octapodhi Ksydhato).

prep time

60 minutes

cook time

4 days

Total Time:

80 minutes

Additional Time:

(+4 days maturing)

Serves:

4

Rating: 4.5 star rating

Tags : Cyprus Recipes

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Pickled octopus is a very commonly encountered mezze on the island of Cyprus. Mezzes (mezedhes kriyi (cold mezedhes) dishes) are snacks typically served with drinks and can be found in bars and taverna all over the island.

Ingredients


300g small octopus
100ml water
300ml red wine vinegar

Method:

To prepare the octopus, separate the octopus tentacles from the heat then remove the eyes, beak and intestines (throw these away). Beat the octopus flesh with a meat mallet to tenderize then wash the octopus and the tentacles well then place in a pan. There is not need to add water at this point, as the octopus will cook in its own juices.

Cook, covered, over low heat for about 60 minutes or until the octopus is tender. Drain by turning into a fine-meshed sieve then set aside to cool.

Skin the octopus and cut into large pieces before placing in a large jar. Combine the water and red wine vinegar then pour over the octopus, ensuring that it's completely covered.

Seal with a vinegar-proof lid and put aside in a cool dark place to mature for a few days.

To serve, chop the octopus flesh into small pieces and serve with a dressing made from equal volumes of olive oil and vinegar whisked together.