12 pitted green olives

12 pickled cocktail onions

2–3 cooked octopus legs (½ lb / 225 g)

12 slices marinated roasted red peppers

Extra virgin olive oil, for drizzling

Pinch of dried oregano

Pinch of black pepper

Pinch of salt (optional)

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Slice the cooked octopus legs into 12 bite-sized pieces.
On each skewer or toothpick, thread one olive, one pickled onion, one piece of octopus, and a strip of roasted red pepper.
Repeat until all 12 skewers are assembled.
Arrange on a serving platter and drizzle lightly with extra virgin olive oil.
Sprinkle with oregano, black pepper, and salt (if needed) before serving.

Best served fresh but can be refrigerated for up to 24 hours.

Use canned octopus as a quick alternative if fresh is unavailable.

For extra flavor, add Manchego cheese, smoked paprika oil, or fresh herbs.

Swap pickled onions with gherkins or caper berries for variation.