Thoroughly clean the octopus and cook it for about 30 minutes in water and vinegar, at a temperature that does not boil; check the consistency with a knife and when it is soft, turn off the heat and cover the pot with a lid, letting it rest for at least an hour.

Meanwhile, prepare the ingredients for the salad. Clean and cut the fennels and carrots into thin strips, transfer everything to a large bowl, add the olives, capers, oregano and the octopus, after cutting it into pieces.

Pour the lemon-flavored extra-virgin olive oil and serve in boat-shaped cups to make the dish more delicious and visually pleasing.