1 cup(loosely packed) flat-leaf parsley leaves, coarsely torn
75 gm (½ cup)large firm-fleshed green olives, such as gordal, pitted and chopped
2lemons, juice only
125 ml (½ cup)extra-virgin olive oil
2 tspdried chilli flakes, to serve
Place baccalà in a non-reactive container, cover with double the volume of cold water and refrigerate for 1½ days, changing the water 4 times. Drain, transfer to a saucepan, cover with plenty of cold water, bring to the boil, then simmer over low heat for 15-20 minutes or until cooked. Drain, discard bones and skin and coarsely flake flesh.
Combine baccalà and remaining ingredients, except chilli flakes, in a bowl, season to taste with freshly ground black pepper and toss gently to combine.