Thoroughly clean octopus tentacles under cold running water. If using fresh, simmer in salted water with bay leaves and peppercorns for 45 minutes or until tender. Cool and marinate in olive oil, minced garlic, lemon zest, salt, and pepper for at least 30 minutes.

Preheat grill to medium-high heat (about 400°F). Grill marinated octopus for 5-7 minutes on each side until charred and crispy. Brush with olive oil while grilling.

In a medium bowl, whisk together mayonnaise, fresh lemon juice, lemon zest, and minced garlic until smooth. Refrigerate for 15-20 minutes before serving.

On a large black plate, spiral the grilled octopus tentacles and pipe lemon aioli around it creatively.

Garnish with microgreens and chopped parsley, and drizzle herb oil around the edge. Serve warm.