INGREDIENTS: 1 Cup Olive Oil 2 Medium Octopus 1/2 Cup Lemon Juice 1 Tablespoon Oregano (Greek Oregano) 1 Teaspoon Pepper 2 Teaspoon Rosemary 1 Cup Wine Vinegar 1 Large Yellow Onions (Chopped) METHOD: Place octopus in a large pan with plenty of water and boil for 2 hours. Remove from heat; wash and remove the skin. Cut in desired size pieces In a bowl, combine all the ingredients, except the lemon juice, and add octopus. Mix well, cover, and refrigerate for several hours or overnight. When ready to serve, stir in the lemon juice.
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