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1 pound baby octapus

2 tablespoons Chateau Sannat Red Wine Vinegar

1/3 cup extra virgin olive oil

1 teaspoon dried oregano

2 teaspoons fresh garlic, minced

grated zest from 1 orange (optional)

2 oranges, peeled and diced

kosher salt and freshly ground pepper

1/2 small head fresh fennel, thinly sliced

8 large green olives, whole or sections sliced from the pit

1 tablespoon fennel fronds, thinly sliced

2 tablespoons fresh Italian parsley, thinly sliced




Place octapus in a heavy pot, cover, and cook over low heat for 45 minutes to 1 hour.  The octapus will give off a lot of moisture as it cooks.  When it is tender, drain and cool the octapus with cold water.  Peel off the outer skin on head, body and tentacles.  Cut into pieces for grilling.


Preheat the grill for 5 minutes.  Lightly oil the octapus pieces and grill them lightly for 3 -4 minutes, turning at least once.  Off the heat, cut into bite-size pieces and place in a mixing bowl.


Blend together the vinegar, oil, oregano, garlic, optional zest salt and pepper.  Pour this over the octapus and marinate at room temperature for 2 hours.  The marinating octapus can also be refrigerated at least 4 hours and up to a week.


Just before serving toss in the oranges and fennel.  Garnish the bowl or platter with olives, fennel fronds and Italian parsley.


Yield: 3-4 servings