Begin by thoroughly cleaning your whole octopus under cold running water, removing any remaining residue. Pat it dry with paper towels to prevent sticking on the grill.

Generously rub the octopus with 2 tablespoons of extra virgin olive oil, ensuring even coverage. Sprinkle with 1 teaspoon of salt and 1 teaspoon of freshly cracked black pepper, massaging the seasoning into the surface.

Fire up your grill, setting it to medium-high heat, aiming for around 400°F. Allow it to preheat for about 10 minutes.

Once the grill is hot, place the octopus directly onto the grates. Grill undisturbed for 4-5 minutes.

Carefully flip the octopus using tongs and grill the opposite side for another 4-5 minutes.

After grilling, remove the octopus from the grill and let it rest for about 2 minutes.

Drizzle the rested octopus with additional olive oil and, if using, add finely minced garlic. Garnish with freshly chopped parsley and serve alongside vibrant lemon wedges.