Cover the bottom of a frying pan with olive oil (you are shallow frying), add the sprigs of thyme and oregano, cover with a splatter screen and warm up on medium heat.
Once warmed, add the almonds and brown, stirring frequently.
Using a slotted or mesh spoon, scoop the almonds out of the oil, allowing to drain as much as possible.
Place the almonds on a cookie sheet in a single layer.
Sprinkle immediately with fleur de sel.
Toss a couple times with a spoon, then sprinkle with additional Mediterranean salt.
Let cool and then serve.