Octopus with Samian wine and grape molasses

In a pot, heat the olive oil over medium heat and add the onions and garlic. Let them sauté for 10 minutes, stirring occasionally, until they take on a light golden color, soften, and become translucent. Place the chopped octopus in the pot and sauté for 5 minutes. When the octopus changes color, add the vinegar, wine, and brandy. Then add the bay leaf, allspice, orange, and pepper. Bring to a boil and lower the heat. Cover and cook the octopus for about 1 ½ hours. In the last 15 minutes of cooking, add the grape molasses.