Combine the oils, vinegar, maple syrup, ginger and tamari in a small jar and leave for approx 1 hour to allow the ginger to infuse through the dressing.
Arrange the oysters on one large plate over a bed of crushed ice. Spoon a little of the dressing over each oyster and season with black pepper.
Note: Opened oysters should be stored in the refrigerator wrapped in foil and eaten on the day of purchase. Unopened they can be wrapped in newspaper and stored in the crisper section of the fridge and eaten within 48 hours.