1 cleaned octopus, approximately 1½ kg
2 cloves of garlic (without the green part)
¼ cup balsamic vinegar
1 cup Salvation olive oil
A little bit of dried oregano
1 bay leaf
Place all of the ingredients in parchment paper and wrap the parchment around loosely, because the contents tend to swell up. Afterwards wrap it in tin foil. Bake in a preheated oven (turn both elements on) at 180οC on the low grill position, for 2.5 hours. Serve by placing the parchment paper along with its contents on a large platter (opening the paper and discarding the foil and excess liquid). Sprinkle the octopus with some olive oil and a little dried oregano.