Greek Wine-Braised Octopus with Vinegar – Tender, Flavorful & Authentic

Greek wine-braised octopus with vinegar, or “chtapodi krasato-xydato,” is one of the most flavorful and iconic dishes of traditional Greek cuisine. This dish brings the taste of the Aegean straight to your table, combining simple ingredients with deep, rich flavor. It’s a staple in coastal Greek households and tavernas, often served as a meze with ouzo or tsipouro, but also loved as a standalone main dish.

The magic of this recipe lies in its slow-cooked tenderness. Simmered gently with vinegar, bay leaves, onion, and olive oil, the octopus becomes incredibly soft, absorbing all the beautiful aromas of the herbs and spices. Near the end of cooking, red wine is added to enhance its depth, while thyme or oregano brings in that familiar Mediterranean touch.

What makes this dish even more appealing is its simplicity. You don’t need hard-to-find ingredients—just fresh octopus, basic seasonings, and a bit of time and patience. The result is a melt-in-your-mouth delicacy that can be enjoyed warm or cold. It keeps well in the fridge and can be stored in its flavorful broth for several days, making it a great make-ahead option.

Greek Wine-Braised Octopus with Vinegar – Tender, Flavorful & Authentic

Recipe by George Zolis

5.0 from 1 vote

Course: Appetizers and Meze, Fish u0026amp; Seafood, Lent FastingCuisine: GreekDifficulty: Easy

Servings

5

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

229

kcal

Total time

1

hour 

30

minutes

Authentic Greek wine-braised octopus with vinegar, bay leaves, and olive oil. Tender, flavorful, and easy to prepare – a traditional dish perfect as a meze or main course.

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 1 kg 1 Octopus

• 1 1 Onion, whole

• 1 1 Onion, finely chopped

• 40 g 40 Vinegar

• 1 tsp 1 Dried Thyme (or dried oregano)

• 1/2 cup 1/2 Wine

• 1/2 cup 1/2 Olive Oil

• 3 3 Bay leaves

• Salt, Pepper (to taste)

How to make the Greek Wine Braised Octopus

• Remove the mouth and eyes from the octopus and clean it thoroughly.
• Transfer the octopus to a pot. Add 30g of vinegar, bay leaves, finely chopped onion, whole onion, a little olive oil, and season with salt and pepper.
• Add water to cover the octopus.
• Place the pot over low heat and simmer for about one hour until the octopus is tender.
• Transfer the octopus to a plate and cut it into pieces. Return the cut octopus back to the pot.
• Continue to simmer the octopus until it is tender enough to be pierced with a fork.
• Once the octopus has softened, add 20g of vinegar, wine, olive oil, thyme (or oregano), pepper, and stir.
• Simmer for another 5 minutes and then turn off the heat.
• Serve after 5 minutes.
• The octopus can be stored along with its juices in a jar in the refrigerator.

Recipe video

Did you make this recipe?

Tag @georgezolis on Instagram and hashtag it with #georgezolis

Like this recipe?

Follow @gzoliskitchen on Pinterest

Γίνετε μέλος της Ομάδας μας

Ακολουθήστε τις Μαγειρικές Απολαύσεις στο Facebook