Cut the octopus into small tidbits.
07And arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano.08If you are going to serve the octopus another day, pack it in a jar or small tupperware bowl, cover with olive oil, top with 3-4 tblsps of vinegar and 1 tblsp oregano.09Give a stir.10Cover and refrigerate.