In a small pan, warm the olive oil on a low heat (around 60°C). Add the dried oregano and thyme, and let them gently infuse for 5 minutes. Remove from the heat and let cool slightly
Finely chop the olives and capers. Combine them in a bowl with the garlic, lemon zest and vinegar
Once the oil is cooled to room temperature, stir it into the olive-caper mixture. Season with salt and pepper
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