Octopus With Ouzo
Prep time
Cook time
Total time
A Greek octopus recipe that's easy to make and tasty to eat.
Cuisine: Greek
Serves: 3-4
  • 1 medium octopus, sack and beak removed, and each tentacle cut (watch video above for guidance if needed)
  • ½ cup olive oil
  • 1 onion, chopped
  • 1 shallot, chopped
  • 2 garlic cloves, diced
  • 1 cup chopped tomatoes
  • ½ cup ouzo (if you're not an ouzo lover, reduce amount)
  • 1 bay leaf
  • ½ teaspoon oregano
  • ½ cup kalamata olives (or Greek olive mix either cut in halves or whole - up to you)
  • Salt and pepper to taste
  • 1 cup water*
  1. Heat a soup pot over medium-high heat and add olive oil.
  2. Once hot, add onion, shallots, and garlic. Cook until onions/shallots are soft, about 5 minutes.
  3. Now, add octopus. Cover and reduce heat to low. Let octopus cook until soft and a little chewy, about 30 minutes. The octopus should expel a lot of water and shrink down in size. Don’t worry, this is good.
  4. After about 30 minutes, add in tomatoes, ouzo, bay leaf, and oregano.
  5. Cook slightly covered for another 35 minutes, or until octopus is tender.**
  6. During last few minutes of cooking, add kalamata olives.
  7. Season with salt and pepper to taste. Taste first, as it will be naturally salty from the octopus so adjust accordingly.
  8. Serve!
*Water is only needed if too much evaporates while cooking.
** During this cooking time is where you'll add the extra water if needed.
***Cooking octopus can be a bit tricky in terms of times, so make sure you're always checking the pot. Sometimes it will need 30 minutes, other times it may need less.
Recipe by Lemon & Olives at https://www.lemonandolives.com/octopus-with-ouzo/