Wash the peppers and dry them with paper towel.
Place the peppers in a baking sheet, lined with aluminum paper for easy clean up.
Spray with vegetable oil (about 2 tablespoons).
Bake in a 400°F preheated oven for 30 to 40 minutes. Make sure to flip them over after the first 15 to 20 minutes of baking.
Place the peppers in a Ziploc bag, that makes it easy to peel off the outer skin.
Peel off the outer skin.
Remove the seeds and internal ribs.
Cut the peppers lengthwise into strips.
Place in a bowl and season with salt.
Add olive oil (1 tablespoon or more).
Serve the Pepper salad in small plates (serve it cold).
Garnish with black olives.
Enjoy it with your favorite bread.