Chop the salt cod into 1-inch squares and soak in water for 24 hours, changing the water frequently. Pat dry and dip in the flour. Sauté with a crushed clove of garlic in the olive oil. Take off the heat and leave to cool. Prepare a marinade in a large bowl with the oil, olives, capers, finely chopped parsley, chopped garlic, oregano and a Tbs of Traditional Balsamic Vinegar of Reggio Emilia PDO. Add the salt cod to the marinade and leave for 6-8 hours, turning it occasionally so all the cod takes on the flavor of the marinade. Serve cold with some freshly ground pepper and the rest of the Traditional Balsamic Vinegar of Reggio Emilia PDO.
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