• 1/2 cup olive oil
• 1 cup green olives
• 1 octopus
• 1 cup white dry wine
• 1 bayleaf
• 1 bunch of dill, finely cut
• 2 - 3 spring onions, finely cut

Boil octopus in low temperature with no water for 20-30 minutes. Add wine, olive oil, bayleaf and simmer for 15 more minutes. Remove octopus from saucepan, place in a platter and pour the remaining sauce over it. Waste the bayleaf. Sprinklw with olives, spring onions and dill. Serve in cool temperature.