Wash the octopus thoroughly, cut out the tooth and eyes, and wash the stomach of the octapus thoroughly by turning the inside out. (If you use a frozen octopus, defrost thoroughly by living in the fridge in a strainer covered with cling film, over night. Place the strainer in a plate to hold the water from defrosting).

After washing, put it as is in a large pot and turn the heat on, on high. The octopus will discard the water leave on high until this water is absorbed completely.

Add the wine, lower the heat on low (for stove with 1-9 put it on 4). Cook for 2 hours at least until the octopus is soft all the way through.

Ten minutes before turning of the heat add the fresh oregano.

Turn off the heat, sprinkle with olive oil and vinegar, add the dried oregano, leave it for 3o minutes to cool down and serve.