Pickled Octopus

An easy way to confidently cook Octopus


  • 1 Octopus (around 1500 grams)
  • 3?4 cup olive oil
  • 2?3 cup red wine vinegar
  • 5 sprigs lemon thyme
  • 1 garlic clove, peeled & sliced
  • Sliced red chilli (if you want some heat)
  • 750ml empty jar with lid


  1. Clean the Octopus (refer our cleaning tips page).
  2. Place the octopus in large sauce pan with enough water to just cover the octopus. Cook over medium/low heat for 60 to 90 minutes or until you can easily pierce the flesh with a skewer.
  3. Remove from pan and allow to cool.
  4. Cut up the tentacles and body into pieces around 3 cm long.
  5. Combine olive oil, vinegar, thyme and garlic and taste to ensure vinegar is not overpowering.
  6. Pack the octopus in the jars, leaving around 2cms to top of jar. Fill jar with pickling liquid, ensuring all the Octopus is covered. Seal with lid.
  7. Place in refrigerator and turn every 24 hours for 5 days when Octopus will be ready to eat.
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