We rinse the octopus and put it into a pot. Add the water, bay leaves, peppercorns and half of the vinegar. Place the lid on and boil, for about 40-45 minutes, until the octopus is tender.
Then, we remove the octopus, rinse it and let it cool off in a strainer.
Put in a bowl the olive oil, remaining vinegar, oregano, salt and pepper and mix to combine.
We cut the octopus into chunks, add them into the bowl and mix. If the octopus is not covered completely by the vinegar/oil mixture, add accordingly some more olive oil and vinegar in equal proportions to cover.
Cover the bowl and place it in the fridge for at least 2-3 hours, for the octopus to marinate.
When ready to serve, remove the bowl from the fridge, shake well to mix the ingredients and serve the octopus “xidato” on a bed of lettuce.