INGREDIENTS
1 (2 lb. to 2¼ lb.) whole octopus
2 tbsp. neutral oil such as vegetable or canola oil
2 tbsp. extra-virgin olive oil
1 clove of garlic, grated or minced
2 tsp. lemon zest, plus 1 tablespoon of juice
1/3 c. pitted olives (green or kalamata or a mix), roughly chopped
1/4 c. flat-leaf parsley leaves, chopped
Kosher salt
Freshly ground black pepper
DIRECTIONS
Bring a large pot of generously salted water to a boil. Add the octopus and reduce to a simmer.
Cook for 45 to 60 minutes, or until you can easily pierce the octopus with a fork.
Transfer to a large bowl and drizzle with neutral oil. If making ahead, cover and refrigerate for up to 1 day before grilling.
Preheat the grill to medium-high for 5 minutes and clean and oil the grates.
Grill the octopus for 15 to 20 minutes, flipping halfway through until lightly charred all over. Transfer octopus to a cutting board.
Meanwhile, in a large bowl, whisk together oil, garlic, lemon zest, and juice, and ¼ teaspoon each salt and pepper.
Start by cutting the head off the octopus, cleaning out the inside and slicing into rings.
Then cut each tentacle away from the center. Discard the center, which holds the hard beak.
Cut the thicker parts of the tentacles into 1” pieces, keeping the thinner parts longer.
Add the cut-up octopus to the bowl with the dressing and toss. Stir in the olives and parsley and serve.