Dried by the gods (Greece, Antiparos)

On the Cyclades island of Antiparos , open-air drying octopus is a time-honored practice that is still very much alive. Suspended from branches or ropes, freshly caught octopus are exposed to the sun for several hours to tenderize their flesh. This process, passed down through the generations, precedes their cooking—often grilled over a wood or charcoal fire, with no seasoning other than a drizzle of olive oil and lemon.

This natural drying method, typical of the Greek islands , also responds to practical constraints: the absence of means of preservation on traditional fishing boats forced fishermen to quickly preserve their catch. The texture thus obtained is particularly appreciated in local taverns.