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Separate the parsley leaves from the stems.
Chop the parsley finely.
Grate the garlic using a microplane or chop it finely.
Add the dried oregano.
Add the red chili flakes.
Add the olive oil and red wine vinegar in a 3:1 ratio.
Mix everything well and let it sit overnight in the fridge for the flavors to blend.
Season with salt and black pepper.
Add the bay leaves.