Roughly chop the garlic and add into a mortar (you can also use a food processor), add in a pinch of sea salt, 1 tsp dried oregano and 1/2 tsp dried thyme, using a pestle pound down until you form a paste

Drain the olives, remove the pits and add the pitted olives into the mortar, using the pestle pound down until desired texture

Then add in 1 tsp lemon juice, 2 tbsp extra virgin olive oil and a dash of black pepper, mix together

Serve at room temperature or add into the fridge and serve chilled, will hold for up to 5 days, enjoy!