Octopus With Raspberry Vinaigrette

• 1 kg baby octopus
• 2 garlic cloves, crushed
• 80 ml raspberry vinegar (1/3 cup)
• 80 ml olive oil (1/3 cup)
• 14 cup fresh oregano, finely chopped

1. Remove and discard heads and beaks from octopus.
2. Combine octopus with remaining ingredients in large bowl, cover and refrigerate at least 20 minutes.
3. Drain octopus over small bowl, reserve marinade.
4. Cook octopus, uncovered, on heated oiled BBQ, brushing occasionally with reserved marinade, until browned lightly and tender.

octopus, garlic, raspberry vinegar, olive oil, fresh oregano

Taken from www.food.com/recipe/octopus-with-raspberry-vinaigrette-203679 (may not work)