Baby Octopus Marinated in Olive Oil and Oregano


  • 80ml olive oil
  • Rind of 1 lemon
  • 2 tbsp. lemon juice
  • ⅓ cup shallots, finely sliced
  • 2 tsp. fresh oregano, chopped
  • Freshly ground pepper and salt
  • 750g baby octopus, cleaned
  • Salad leaves, for serving


In a bowl, mix together the olive oil, lemon rind, lemon juice, shallots, oregano and pepper and salt.

Add the octopus, and leave to marinate for 1 hour.

Heat a char-grill pan, lightly brush with oil, add octopus, and cook (basting with marinade) for 2-3 minutes, or until tender.

Serve on a bed of salad leaves.

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