Greek Grilled Octopus With Lemon, Olive Oil, and Oregano

Why You’ll Love This Recipe

• Tender, not rubbery: a gentle simmer guarantees a perfectly soft bite.
• Big flavor with simple ingredients: lemon, olive oil, oregano, and smoke do all the work.
• Meze-worthy at home: looks impressive, but the steps are straightforward.
• Great for entertaining: you can simmer ahead, then grill right before serving.

Grocery List

• Produce: 1 lemon (plus extra for wedges), 1/2 medium onion, garlic (2 cloves)
• Dairy: None
• Pantry: extra-virgin olive oil, dried oregano, dry white wine, red wine vinegar, bay leaf, black peppercorns, flaky sea salt
• Seafood: 2 to 2 1/2 lb (900 to 1130 g) octopus (fresh or frozen/thawed)

Full Ingredients

For the tender simmer

• 2 to 2 1/2 lb (900 to 1130 g) octopus, cleaned (fresh or thawed)
• 1/2 cup (120 ml) dry white wine
• 2 tbsp (30 ml) red wine vinegar
• 1/2 medium onion, thinly sliced
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 tsp black peppercorns

For grilling and finishing

• 1 tbsp (15 ml) extra-virgin olive oil, for brushing the octopus (plus more for the grill grates)
• 3 tbsp (45 ml) extra-virgin olive oil, for serving
• 2 tbsp (30 ml) fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp flaky sea salt (or 1/4 tsp fine sea salt), plus more to taste
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Prep the octopus

Rinse the octopus under cool running water and pat it dry. If your octopus is whole, make sure the beak has been removed and the body cavity is cleaned. (Most store-bought octopus labeled “cleaned” is ready to cook.) If the tentacles are very long, you can cut the octopus in half to help it fit comfortably in your pot.

Step 2: Start the gentle simmer

Place the octopus in a medium-to-large heavy pot (a Dutch oven works well). Add the white wine, red wine vinegar, sliced onion, smashed garlic, bay leaf, and peppercorns.

Set the pot over medium heat. Once the liquid begins to bubble, reduce the heat to low, cover with a lid, and maintain a gentle simmer (small, steady bubbles). You’re aiming for tenderness without aggressively boiling.

Step 3: Cook until fork-tender

Simmer for 45 to 60 minutes, turning the octopus once or twice if needed, until the thickest part of a tentacle is tender when pierced with a knife or skewer. If it still feels tight or rubbery, keep simmering and check every 10 minutes.

Note: Cooking time depends on size. Smaller octopus may be tender closer to 45 minutes; larger ones can take the full hour (or slightly longer).

Step 4: Rest, drain, and dry thoroughly

Turn off the heat and let the octopus rest in the pot for 10 minutes. This helps keep it juicy.

Transfer the octopus to a cutting board and discard the aromatics. Pat the tentacles very dry with paper towels (dry surface = better char). If you have time, chill the octopus uncovered in the refrigerator for 20–30 minutes to dry it further; this makes grilling even easier.

Step 5: Preheat the grill

Preheat a gas grill (or a charcoal grill with a hot zone) to 475–500°F (245–260°C), which is medium-high to high heat. Clean the grates, then lightly oil them with a folded paper towel dipped in oil (use tongs).

This step matters: octopus is lean and can stick if the grates aren’t hot and oiled.

Step 6: Char-grill the tentacles

Brush the tentacles lightly with 1 tbsp (15 ml) olive oil. Place them on the hot grill. Grill for 2–3 minutes per side, turning once, until you get deep grill marks and light charring at the edges.

You’re not trying to “cook it through” here (it’s already cooked); you’re adding smoky flavor and crisp charred bits while keeping the inside tender.

Step 7: Dress and serve warm

Transfer the grilled octopus to a serving platter. For a classic meze finish, drizzle with 3 tbsp (45 ml) extra-virgin olive oil and 2 tbsp (30 ml) fresh lemon juice.

Sprinkle evenly with 1 tsp dried oregano and 1/2 tsp flaky sea salt (add more to taste). Serve immediately while warm, with extra lemon wedges on the side.

Pro Tips

• Don’t salt the simmering liquid. Salt can make seafood feel firmer. Season at the end with flaky sea salt for the best texture and flavor.
• Dry the tentacles well before grilling. Moisture steams the surface and prevents charring. Pat dry thoroughly (or chill uncovered 20–30 minutes).
• Grill fast and hot. The octopus is already tender; long grilling can dry it out. Aim for a quick char: 2–3 minutes per side.
• Test tenderness before grilling. If a knife doesn’t slide in easily, keep simmering. Tenderness happens in the pot, not on the grill.
• Slice after grilling for the juiciest results. Keeping the tentacles whole on the grill helps them stay moist.

Variations

• Greek vinegar finish: Swap the lemon juice for 1 1/2 tbsp (22 ml) red wine vinegar and add 1 tsp capers for a sharper, taverna-style bite.
• Garlic-lemon oregano dressing: Whisk the finishing olive oil and lemon juice with 1 small garlic clove, finely grated for a bolder flavor.
• Smoky paprika twist: Add 1/2 tsp sweet smoked paprika to the finishing drizzle for extra warmth and color.

Storage & Make-Ahead

Make-ahead: You can simmer the octopus up to 2 days ahead. Cool it, then refrigerate it in an airtight container (for best moisture, add a few spoonfuls of the cooking liquid). When ready to serve, pat dry and grill as directed.

Storage: Store leftover grilled octopus in an airtight container in the refrigerator for up to 3 days.

Reheating: For best texture, reheat briefly on a hot grill or grill pan for 60–90 seconds per side, just until warmed. Avoid microwaving if possible (it can turn the texture chewy).

Nutrition (per serving)

Approximate, per serving (1/4 of recipe): 290 calories, 34 g protein, 14 g fat, 4 g carbohydrates, 0 g fiber, 1 g sugar, 650 mg sodium (varies with salt level).