Octopus in Olive Oil and Vinegar

From The Secret of Good Health - Olive Oil - Page 95

OCTOPUS IN OLIVE OIL AND VINEGAR

* 1 kg octopus (2.2lbs)
* 2-3 bay leaves
* 5-6 peppercorns
* 1/2 cup vinegar
* 1/2 cup olive oil

Wash the octopus or octopuses and place in a pan with the bay leaves and peppercorns. Cook on a low heat in its own juices until tender. If needed, add vinegar. Once the octopus has cooled, cut into small pieces and place in a jar. Add vinegar and then olive oil to cover. Oil that has been scented with garlic is preferred. Close the jar and store in the refrigerator