Octopus with olives and tomatoe sauce

Octopus with olives and tomatoe sauce

Ingredients

• 1 octopus, 500g. about or more smaller ones, cleaned (the bigger the octopus the better)
• 1½ cups vinegar
• 1 cup of olive oil
• 1 wine glass of white wine
• 5 cloves of garlic
• 3 medium onions, sliced
• 2 ripe tomatoes, peeled and grated
• 1 tsp. coriander powder
• some oregano
• 1 bay leaf
• 500g green olives, crushed
• some sugar
• Salt Pepper

Directions

1. Boil the cleaned octopus in plenty of salted water with a cup of vinegar. When it softens, after about 30 minutes, take it out, let it cool and slice it.
2. In a medium saucepan, heat the oil and saute the onions until golden, add the octopus and garlic and saute them as well, add a half cup of vinegar and let it evaporate a little. Add all the spices except the salt, as well as the wine. Let them boil and taste by adding as much salt as you want. Lower the heat and cook for about 50 minutes. Then add the tomatoes and increase the heat.
3. Wait until the sauce is reduced by half, throw in the olives and turn off the heat. Do not remove the pot but let the food boil until it stops. The edsema is ready and the sauce is thick. It's accompanied with fresh bread and lots of ouzo!
4. Tip: always taste before adding salt! It might get too salty!