Finely mince 2 cloves of garlic and them to a mortar, add 1 tablespoon of rinsed capers and pound with the garlic until you form a paste, then add 1 tablespoon of dijon mustard, 1 teaspoon of fresh lemon juice, season with sea salt and freshly cracked black pepper, and mix everything together

Slowly pour in between 3-4 tablespoons of extra virgin Spanish olive oil into the mortar while you continue to mix, once you reach a mayonnaise like consistency, cover the mortar with seran wrap and add it to the fridge

Add ½ cup of all-purpose flour to a bowl, make a well in the middle and add 1 egg, beat the egg and then season with sea salt, add 2 tablespoons of water and mix everything together until well mixed

Grab ½ cup of green Spanish olives and ½ cup black olives (both pitted), mash the olives down with a chefs knife (this makes it easier to dice them without slipping away) and then finely dice them and add to the bowl

Finely mince 1 clove of garlic, finely dice ½ onion, finely dice 5 sundried tomatoes and add to the bowl, then add ½ teaspoon of dried oregano, ½ teaspoon of dried thyme and mix everything together until well mixed

Heat a small non-stick frying pan with a medium-high heat and add ¼ of extra virgin Spanish olive oil

Once the oil get´s hot, add a spoonful of the batter into the oil to create each fritter, remember not to over-crowd the pan, cook in batches, cook each of the fritters for about 1 minute per side, and then transfer to a plate with paper towels

Transfer the lemon caper aioli to a bowl, place it on a large dish, and decorate the olive fritters around it, garnish with fresh parsley