Octopus with olives and caper

Wash and clean the octopus.

Place it in a pot with 1 l of water and the 2 tbsp vinegar and simmer for about an hour until it gets tender.

When you are finished boiling, remove from heat so that it cools a little and set about 1 cup of the stock aside.

When the octopus cools a little separate the tentacles and cut into pieces of about 2 cm long.

Heat the oil in a pot and sauté the onion and then the garlic (the order is important since the garlic gets bitter if you overcook it). 

Then add the octopus and sauté that lightly too.

Stir in the wine and then add the stock that you have set aside as well as the tomato.

Continue by adding the caper and the olives.

Taste it and add as much salt as is needed according to your preference.

Add pepper according to taste and the bay leaf.

Boil over low heat until it absorbs all its liquid and the sauce thickens.

Serve with plenty of toasted bread and of course, with ouzo or tsipouro.