Place the sun-dried tomatoes in a medium bowl and soak in enough warm water to cover for 30 minutes. Drain and reserve the liquid.

In the meantime, clean the octopus: remove its sac-like head and, using a sharp paring knife, remove its beaklike mouth. Place the octopus in a shallow, wide pot. Cover and heat over very low flame for about 40 minutes, or until tender but not too soft. Just after draining the sun-dried tomatoes, add their liquid to the octopus.

When the octopus is done, remove, cool slightly, and cut into bite-size chunks. Quarter the sun-dried tomatoes.

Place the octopus in a large mason jar. Whisk together the olive oil and vinegar and pour into the jar. Add remaining ingredients. Season to taste with a little salt. Shake the jar gently to blend all together. Refrigerate overnight and keep refrigerated until ready to serve.