Ask your kind fishmonger to clean the head and remove the eyes of each Octopus.

Place a large deep pot, non-stick, on low heat and add the 3 Octopuses (whole, uncut) and simmer gently for about 50 minutes with the lid on. Don’t add any water, at least at the beginning, but only towards the end a splash or two in case the octopuses seem to dry and lose their own juices.

Now for a bit of searing, add the oil, the All-Spice Berries, the Bay Leaves and cook until a nice colour and crust is created, and the Octopuses are nice and tender, about 5 minutes

Pour in the vinegar, stir and toss around until it’s absorbed.

Serve, drizzle with some olive oil and sprinkle the dry Oregano.