Olive and Oregano Compote for Fish

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1/2 cup plus 1/3 cup olive oil

1 onion, thinly sliced

20 garlic cloves, slice paper-thin

1 teaspoon salt

1 jalapeno chile, stemmed, seeded if desired and minced

1/2 cup chopped capers

1/2 cup chopped pitted green olives

2 Italian Roma tomatoes, cored, seeded and chopped

1 bunch oregano, leaves only, chopped

1/3 cup red wine vinegar

2 teaspoons honey