|Octopus||2 Pound (1 Small Sized)|
|Olive oil||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , juiced|
|Minced parsley||1 Tablespoon|
Beat octbpus with the flat side of a metal meat hammer 15 to 20 minutes; it will feel soft and excrete a grayish liquid.
Wash octopus thoroughly, drain, and cook in skillet without water until it becomes bright pink.
Cut into bite size pieces.
Make a salad dressing of the olive oil, vinegar, lemon juice, parsley, marjoram, salt, and pepper.
Pour over octopus and store in the refrigerator in a covered container for 5 days before serving.
Serve cold as an appetizer.