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In a food processor or a mortar and pestle, grind the walnuts, pistachios, garlic, and oregano until they are a nutty rubble: You want tiny pebbles, not sand.
In a medium skillet or sauté pan over medium heat, warm the olive oil. Add the nut mixture, dates, and salt and toast, stirring continuously, until the mixture is golden brown—about 5 minutes. Don’t let the nuts burn, but make sure all your garlic is cooked through.
Fill a clean pint jar with the cooked mixture. Pour over enough fresh olive oil to cover the surface each time you use it; this will help to keep it preserved. The condiment will keep in the refrigerator for up to 10 days, but I guarantee you will have eaten it all long before then.