Rinse capers in cold running water. Pat dry and chop them up.
Pick the Italian Flat-Leaf Parsley (1 bunch) leaves and rinse them under water. Pat them dry, mince and then measure out 2 cups. Do the same for the Fresh Oregano (1 bunch) and measure out 2 teaspoons.
Remove the Preserved Lemon (2) from the brine. Cut them into wedges with a very sharp knife.
Hold the wedges skin side down on a cutting board. Run the blade of the knife over the lemon to remove all the pith and pulp, so there is no white at all. Mince the peel finely.
Combine the Capers (2 tablespoon), parsley, oregano, lemon peel, Crushed Red Pepper Flakes (1/2 teaspoon), Extra-Virgin Olive Oil (1 cup), and Lemon Juice (4 teaspoon) in a mixing bowl and stir together.
The sauce gets better if it sits for at least a couple hours.