Main Course – Seafood

Grilled Octopus with Ladolemono and Oregano

Traditional Greek “Ladorigani” Style – 5 Ingredients
Difficulty Level: Easy to Medium

Ingredients (Serves 2):

  • 1 medium octopus (~1–1.2 kg / ~2.2–2.6 lbs)
  • 100 ml extra virgin olive oil
  • Juice of 1 large lemon
  • 1 tbsp dried Greek oregano
  • Fleur de sel (or good quality sea salt)

Instructions:

  1. Boil the octopus:
    Place the octopus in a deep pot, without adding any water. Simmer on low heat for about 40–50 minutes, letting it cook in its own natural juices, until tender. Do not add salt at this stage.
  2. Dry & grill:
    Once slightly cooled, cut the octopus into large chunks. Grill it on a hot grill or griddle pan for 2–3 minutes per side until nicely charred and smoky.
  3. Prepare the ladolemono sauce: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and oregano until emulsified.
  4. Serve: Arrange the grilled octopus on a serving platter, drizzle generously with the ladolemono sauce, and sprinkle with fleur de sel.

Chef’s Tip:

Use Elixir our early-harvest olive oil for a more peppery, fruity flavor. Serve with crusty bread and a glass of Assyrtiko or Robola wine for a refined Mediterranean touch.

NUTRITION FACTS

per 100g
Energy
160kcal/670kj
Fats
10g
from which
Saturated
2g
Mono – unsaturated
7g (from olive oil)
Polyunsaturated
0g
Carbohydrates
1g
from which
Sugar
0g
Proteins
16g
Fiber
0g
Sodium
420 mg (from salt + octopus)
Omega-3 (EPA/DHA)
250–300 mg
Iron
~2 mg (about 15% DV)
Vitamin B12
~2 µg (over 80% DV)
DV = Daily Value based on a 2,000-calorie diet
Values may vary slightly depending on the size of the octopus and amount of oil absorbed.