Wash the cleaned octopus thoroughly under cold water.

Put the octopus in a wide pot with the bay leaves and simmer it covered over low heat for 40 minutes until it releases its own liquid; do not add water, it cooks in its own juices.

Remove the cooked octopus from its liquid and let it cool at room temperature.

Chop the cooled octopus into bite-sized pieces and toss it with the olive oil, lemon juice, crushed garlic, thyme and salt.