Preheat oven to 200°C fan-assisted (or 220°C).

Place pepper in an oven dish and roast around 30 minutes. Turning them at the halfway point.

Skin must be roasted almost burned and flacky so that's easier to remove it.

Cut meticulously pepper in large bands removing skins, seeds and tails.

Place in a jar with 4 tablespoons of olive oil, 1 pinch of salt, oregano leaves. You can also add some fresh garlic if you want too!