Wash the peppers and cut the stems near their base. Put all the products for the marinade, without the olives, to boil and add the peppers, in several lots. Boil until they slightly change color.
Once cool, arrange them in 12 1/2 cups (3 liter) jars, placing pitted olives between the peppers. Put the marinade to cool and keep in a cool area.
If the marinade does not cover the peppers completely, add oil. Seal the jars and sterilize for half an hour.