In a heavy bottomed 6-quart pot add the octopus tentacles, red wine, onion, carrot, celery, garlic, thyme, bay leaf, and peppercorns . Add enough water to just cover the octopus. Bring to a boil then reduce to a gentle simmer, cover with a tight fitting lid and cook for 1½ hours. Allow the octopus to cool completely in the liquid.

While the octopus is cooling prepare the white beans and radicchio. In a small bowl add ⅓ cup olive oil, red wine vinegar, parsley, olives, and red pepper flakes. Add a pinch of salt and pepper, whisk together and set aside.

Heat 2 tablespoons olive oil in a medium sauté pan over medium-low heat and cook the garlic until just fragrant, about 1 minute. Carefully add the beans and sauté for about 5 minutes. Stir in the radicchio, season with salt and pepper and continue cooking for another 5 minutes until the radicchio is just wilted. Remove to a bowl. Drizzle the dressing over the beans and radicchio and stir to incorporate evenly.

Preheat a grill to medium-high heat and lightly oil.

Remove the cooled octopus from the cooking liquid and pat dry with a paper towel, discarding the liquid. Grill the octopus until charred on all sides, about 5 minutes.

Spoon the beans and radicchio evenly among four plates and top each with 2 tentacles. Drizzle a little Colavita Extra Virgin Olive Oil overtop and serve.