Marinated Octopus

• 1 lb (.5 kg). cooked octupus (boiled)
• 2 crushed garlic cloves
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) balsamic vinegar
• 4 tsp (20 ml). chopped coriander
• 2 oz (56 grm). black olives
• 1 lemon, juice only

1. Cut the octopus in pieces.
2. Combine all ingredients together and mix.
3. Leave to marinate for 2 to 3 hours in the fridge.
4. Serve with a selection of mixed salad leaves.

garlic, olive oil, balsamic vinegar, coriander, black olives, lemon

Taken from online-cookbook.com/goto/cook/rpage/0015E6 (may not work)