Summer always evokes images of sunsets, a light breeze, laughter and chatter with loved ones, and the faint sound of music playing in the distance. The Australian BBQ culture that we've grown to love compliments Mediterranean cuisine perfectly. Whether you prefer to light up the coals or heat up a gas Barbie, barbecued "occie" or χταπόδι is a Summertime favourite in Australia and Greece alike.
There's not much that can't be achieved with premium quality Greek Extra Virgin Olive Oil, Oregano and Fleur de Sel, and combined with fresh lemon juice, these ingredients are the perfect partners for this dressing. While octopus is sometimes marinated before cooking (traditionally, this was done to preserve it for longer and soften the flesh), the flavour of octopus grilled without a marinade is another experience altogether.
This dressing consists of
- St Olive Premium Extra Virgin Olive Oil
- Harmonian Fleur de Sel
- Daphnis and Chloe Organic Oregano
- Fresh Lemon Juice
Depending on the amount of dressing required, keep your ratio roughly at 2/3 lemon juice, 1/3 olive oil (we like it lemony!) Add in 2 tsp oregano (or more, depending on size of serving) and fleur de sel, to taste.
Simply mix the ingredients together, and pour over the octopus as soon as it is removed from the BBQ or grill. Serve hot, enjoy with a glass of ouzo over ice.
Note: we use Fleur de Sel rather than traditional salt for its immediate effects. With only a small quantity, Fleur de Sel immediately enhances the natural flavours of the dish - give it a try!