Begin by placing the cleaned octopus into a large pot filled with salted water. Bring the water to a boil over medium-high heat and let it simmer gently for 40 to 60 minutes, or until the octopus is tender.

Once tender, remove the octopus from the pot and rinse it under cold water. Cut the tentacles into manageable pieces and place them in a mixing bowl. Add 2 ounces of olive oil and 2 chopped garlic cloves, ensuring everything is well-coated. Let the octopus marinate at room temperature for 30 to 60 minutes.

While the octopus is marinating, prepare the herb-oil dipping sauces. For the Lemon Herb Oil, mix 4 ounces of olive oil, freshly squeezed lemon juice, minced garlic, oregano, parsley, salt, and pepper in a bowl.

For the Chili Herb Oil, whisk together the remaining olive oil, chili paste, oregano, salt, and pepper.

Preheat your grill to medium-high heat, aiming for around 400°F. Once hot, place the marinated octopus on the grill grates. Grill each piece for about 4 minutes per side.

After grilling, remove the octopus from the grill and let it rest for a few minutes. Slice the pieces and arrange them on a serving platter. Serve alongside the zesty Lemon Herb Oil and spicy Chili Herb Oil for dipping.