Begin by thoroughly washing the octopus under cold water. In a large pot, bring enough water to a vigorous boil, adding a splash of white vinegar to help tenderize the meat. Carefully dunk the octopus into the boiling water three times, ensuring it curls beautifully. After this, let it simmer for about one hour, or until fork-tender.

Once tender, turn off the heat and allow the octopus to cool in the water for several hours. When cool enough to handle, gently peel away the skin and slice the tentacles into bite-sized pieces.

Combine the octopus chunks with extra virgin olive oil, lemon juice, minced garlic, and chopped parsley in a ceramic or glass bowl. Sprinkle with sea salt. Mix all ingredients thoroughly.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld beautifully. Before serving, remove it from the refrigerator to bring it to room temperature for about 30 minutes.

Arrange on a platter, perhaps alongside some fresh crusty bread or as part of an antipasti spread.