Dry the olives with a desiccator 10 hours at 70°C.
The right olives for drying are those that are black and sweetish. Due to the dehydration process, they acquire a much more intense flavor.
Place the boiled and peeled potatoes in the glass of a blender, add two ladlefuls of hot pasta cooking water and blend with oil until smooth.
Transfer to a bowl and add a pinch of smoked pepper Drain the pasta inside the bowl with the cream of potatoes and oil and toss to coat; if the cream is too thick, add a little cooking water.
Serve and sprinkle with the dehydrated olives and a drizzle of oil.
