
Traditional Greek Sun-Dried Grilled Octopus
One of the most iconic dishes from the Greek islands is sun-dried grilled octopus.
Known locally as “liosto” or “liokafhto”, this delicacy is cooked over charcoal, filling the air with its tantalizing aroma.
While the size of the octopus doesn’t matter much, the drying process is essential for achieving the authentic taste and texture.
Here’s how you can prepare it just like they do in the islands.Drying the Octopus
Hang the octopus on a rope in direct sunlight.
Sprinkle it with a little vinegar to aid the drying process and protect it from insects.
Cover the octopus with a thin cloth or cheesecloth to keep bugs away and allow it to dry thoroughly.
Depending on the sun’s intensity and the size of the octopus, this process takes about 3–5 hours.
During the colder months, when sunlight is limited, you can let the octopus air-dry instead.-
Ingredients
1 whole octopus
Vinegar, for drying
Lemon, for serving
Oregano, optional

Grilling Instructions
Prepare the grill: Heat up your charcoal to create medium heat. Ensure the grill grate is very clean and hot.
There’s no need to oil the grate or the octopus—simplicity is key.
Separate the tentacles: Pull apart the tentacles and place them directly on the hot grill.
Grill time: Grill the tentacles for 5–8 minutes on each side, depending on their size and thickness.
Once you notice the tentacles stop releasing bubbles, they’re perfectly cooked.
Serve: Slice the grilled tentacles diagonally, squeeze fresh lemon juice over the pieces, sprinkle with some dried oregano, if using, and serve immediately.
Pro Tips
Never use oil when grilling sun-dried octopus.
Its natural juices and flavors are enough.
If you’re making an octopus salad, you can add olive oil, but grilled octopus is best served plain or with just a touch of lemon.
Enjoy this authentic Greek treat while it’s still warm and juicy for the ultimate experience!
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