Ingredients: 1 medium size octopus weighing, approx. 1 Kg (2 lbs) olive oil; finely chopped parsley; 4 garlic cloves; salt and pepper; juice of 1 lemon.

Clean the octopus by opening the bag and emptying. Using scissors remove the eyes and teeth (or beak), wash very well the octopus under water to remove any remaining sand. Boil water with salt in a pot. As soon as the water will boil, keeping the octopus from the head, immerse and remove its tentacles from the boiling water for 3 or 4 times, so that they will be soften and curl at the same time. Then immerse the whole octopus, lower the heat to low and cover the pot with a lid, let it cook for about 40 minutes (about 20 minutes per 500 grams of octopus), however, check the baking before turn off  the stove. When cooked, using tongs, remove the octopus from the pan, and place it on a chopping board, where you will cut it in little pieces. In a bowl, prepare the condiment for the octopus salad, beating with a fork oil, lemon juice, salt, pepper, crushed garlic and chopped parsley. Season the octopus pieces with the mixture and serve it cold.