- 30 grams of dried bay leaves (preferably organic)
- 250 ml of extra virgin olive oil
- (Optional) 1 sprig of rosemary or a few cloves, to enhance the tonic and anti-inflammatory effect
Method:
- Finely chop the dried bay leaves (you can use a mortar or blender).
- Pour the oil into an airtight glass jar and add the chopped leaves.
- Let it macerate for 2 weeks in a cool, dark place, shaking the jar once a day.
- After 2 weeks, filter the oil with gauze or a fine strainer.
- For an even more intense effect, you can repeat the process by adding new leaves and letting it steep for another 2 weeks.
