Boil octopus whole for 25 minutes, rinse under cold water rubbing off as much skin as possible. Slice entire octopus in small pieces, set aside in serving bowl.Mix vinegar, water sugar and mint, set aside. Saute garlic in extra virgin olive oil to a golden color, let cool, then pour in vinegar mixture, cover the pot. Bring to boil and remove form heat. Pour over octopus, mix well and refrigerate for 2 hours before serving. Serves 8 - 10 as an appetizer or first course
Per Serving: 127 Calories (45.7% from fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 210mg Sodium. Food Exchanges: 1 1/2 Lean Meat; 1 Fat.