I prefer a mixture of extra virgin Nicosian olive
oil with a hint of almond extract. I usually heat
the oil to about 140° making sure it's cooled before
adding the extract and applying it to the distressed
chip with a natural, unbleached Alpine chamois. I
find natural sunlight to be best for drying...while
being cautious of the ambient humidity which retards
the drying process. Afterwards, a light buffing
with a cotton swab is all that's needed to absorb
any excess oils which may have accumulated in the
incused mold design.

JB