Prepare a lemon, dill and chives vinaigrette, which will be used to dress the octopus salad.
Boil the cleaned, washed octopus in a casserole. Put it in cold water and bring the water to a boil. Simmer for 1 1/2 hours or until soft.
Chop the chives and dill with a knife, put in a bowl and add extra virgin olive oil and the juice of one lemon. Mix vigorously with a whisk until the result is clear and slightly fluffy.
Cover with cling film and place to macerate in the fridge.