FOR THE OCTOPUS
Remove the rostrum (tooth) of the octopus, the eyes and clean the head. Rinse it well. Pour all the cleaned and washed ingredients into a large bowl of water.
Bring the water to a boil, immerse the octopus (only the tentacles), holding it by the head, 6 or 7 times. Once curled, immerse it completely.
Let it cook over low heat for about 30/40 minutes, then turn off the heat and let it cool in the same water (close the pot).
Stick it with a fork after about half an hour. If it is still hard you can light the fire again and continue cooking.
In the meantime, prepare the bottle you will need to shape it. Cut a plastic bottle in half, throw away the top and keep the second.
Make small holes in the base with the tip of a knife.
Once warm, remove the tentacles at the base leaving them whole and cut the rest of the octopus into not too small pieces.
Fill the bottle halfway by adding one piece of octopus at a time: Try to fill all the spaces inside well.
When you have inserted everything, push hard inside the bottle to compact the octopus using a jar of the same diameter (eg a pickle jar).
The cooking water will come out of the holes. Leave the jar inside the cut bottle in contact with the octopus by pressing well and seal everything by stretching it with plastic wrap.
Place in the refrigerator for at least 8 hours.
FOR THE GREEN CITRONETTE
The following day, cut the pepper into slices, remove the white parts and then cut each slice into thin strips. Cut the strips into very small cubes.
Pour them into a bowl with the rest of the ingredients. Mix well and leave to macerate for a few hours.
COMPOSITION OF THE DISH
Extract the octopus cylinder by cutting the bottle with scissors. Slice it thinly when it is still very cold, preferably with a slicer.
Arrange it on the plate and dress it with the vinaigrette. Season with salt and sprinkle with pepper.
Then add black olives and capers to taste.
