Octopus Salad

800 grams Octopus (Fresh or Frozen)
2 pints water
1/2 cup Olive Oil
Parsley
Mint
Chopped Tomato
Lemon Juice
Garlic

Boil the Octopus for about 40 minutes, then leave it in the same water for another half
hour with the burner off (to make tender)

Drain the Octopus, cut it in small pieces, lay it in a bowl and put chopped garlic,
parsley, mint small chopped tomato, salt and pepper, lemon juice and serve with a
side salad.