Place the octopus in a pot and cover it with enough water. Bring to a boil and cook for 40 minutes.

Take the octopus out of the hot water, rinse it, and put it in a bowl. Drizzle with olive oil and add the chopped garlic. Let it cool and rest at room temperature for 30 minutes to 1 hour.

Preheat a gas grill to medium-high heat.

Slice the octopus tentacles and grill them for 3-4 minutes per side until charred.

Remove from the grill and place in a bowl. Drizzle with olive oil and add lemon juice. Season with salt and pepper. Sprinkle with oregano (optional) and parsley. You can also add some more chopped garlic if you like (optional).

Serve immediately.