Octopus with Fig Balsamic Vinegar

Octopus with Fig Balsamic Vinegar

Buckeye Blends Octopus with Fig Balsamic Vinegar

  • Dish Type: Seafood, Appetizer, Gluten-free, Nut-free
  • Season: All Year
  • Prep time: 10 minutes
  • Cook time: 90 minutes
  • Serves: 4


  • 3 lb. frozen octopus, cleaned, cut into pieces
  • 3 onions cut into large pieces
  • 4 Tbsp Fig Balsamic Vinegar
  • 1 Tbsp pink peppercorn (or black peppercorn)
  • 1/3 cup of olive oil


  1. Rinse the octopus and let it drain.
  2. Cut the onions and put them in a saucepan.
  3. Place the octopus on top of onions.
  4. Add the vinegar, peppercorns, and olive oil and half-cover with the lid.
  5. Boil for about 15-20 minutes per pound of octopus over medium heat.
  6. Place octopus onto a greased baking pan and bake for about 30 minutes.
  7. Serve with baby spinach.
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