Method:

• Select one or more Octopus (preferably fresh) according to how much you want to make.
• They must be well beaten and tenderized.
• Wash well and put it in a pot with some water.
• Octopuses discharge their own broth which they cook in.
• Add some water if octopus does not discharge any water.
• Cook for about an hour on low heat or until they are tender.
• Before removing from heat add some salt.
• Strain (keep broth) and let it cool.
• Cut in pieces and put in glass jar.
• For every quarter broth (use the broth they cooked in) add three quarter white vinegar.
• Pour in jar until octopus is covered.
• Add some olive oil on top for protection and store in a cool place.
• When serving, cut in smaller pieces and dress with olive oil.