This isn't Low & Slow in the traditional American sense, but the kind of slow cooking that core to a lot of European cuisine: simple ingredients simmering for hours in their own increasingly flavoursome juices.
Set your EGG up for direct cooking at 180˚C with a Stainless Steel Grid on top.
Heat the olive oil in the Enamelled Dutch Oven. Add the garlic, tomatoes and chilli flakes and cook for 10 minutes then set aside.
Carefully add your ConvEGGtor to the EGG, place the Stainless Steel Grid back on top and bring the temperature down to 110˚C.
Add the whole octopus to the pan, along with the capers and the olives and cook for 2 hours.
Scatter over the parsley and lemon juice. Season and serve with some crusty bread.