Wash the octopus in cold fresh water and a pinch of salt.
Cut the tentacles in pieces about 1 inch long.
Slice the head in small circles.
Put the sliced octopus in a deep dish.
Squeeze the juice of the two lemons on the octopus.
Add 4 Tbs of EV olive oil and a generous sprinkle of black pepper.
Refrigerate for 15 minutes and serve.