Wash the octopus. I did not remove the beak and other parts because I prefer to do that after cooking it. They are easier to remove then because they become softer.

Bring water to a boil with the vegetables listed in the ingredients and the white wine; hold the octopus by the head and plunge it in and out of the boiling water 3 or 4 times. The tentacles will curl up.

Cook for 40 – 45 min from boil. Then turn off the gas and leave the octopus in the pot to cool down for 12 hours.

Remove the octopus from the cooking water,  dry it off with kitchen paper and cut it into regular pieces after removing the beak.

The octopus I bought was pre-thawed and gutted… if not, you will need to remove guts and eyes yourself. Cut the green and black olives into rounds. Pat dry the capers in vinegar and cut into small pieces. Salted capers would be better, provided you rinse the salt out carefully.

Cut the clove of garlic into large pieces, which should be removed after a while so that its aroma will not be overbearing.

In a small bowl blend the extra-virgin olive oil, salt, pepper and Balsamic Vinegar of Modena PGI and pour it into the bowl with the octopus. Mix carefully.

You can serve the octopus salad in a large bowl or in individual bowls.