Step 1:

• Whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper to create the marinade.

Step 2:

• Pat the cleaned octopus dry with paper towels.
• Use a sharp knife, score the octopus gently in a crisscross pattern, being careful not to cut all the way through.

Step 3:

• Place the scored octopus in a shallow dish and pour the marinade over it, ensuring it’s evenly coated.
• Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator. Once the octopus has marinated, remove it from the dish and discard any excess marinade.

Step 4:

• Move to preheated grill. Grill the octopus over medium-high heat for about 20-25 minutes, turning occasionally, until it’s tender and charred on the edges.
• Once cooked, remove the octopus from the grill and let it rest for a few minutes.

Step 5:

• Slice the octopus into serving pieces and arrange on a platter.
• Garnish with chopped fresh parsley and serve with lemon wedges on the side.