Preheat oven to 425°F (220°C).

Cut the peppers in half, remove the seeds, and lay on a lined baking sheet, skin-side up. Roast the peppers 17–20 minutes, until the skin turns golden. Remove the peppers from the oven and transfer to a plastic bag. Close the bag and allow to sit for 20 minutes. Remove the skin and dice finely.

Pour half of the olives into a food processor or blender and process until smooth.

Pour into a bowl and add the remaining ingredients. Mix and taste to adjust the seasoning.