Cut into slices a couple of cm 2 thick boned loins of rabbit and pass them in a chopped rosemary, garlic and fennel, then wrap them around the edges in a slice of stretched bacon, stopping it with a toothpick.
Brown the loins in a pan with a drizzle of oil, sprinkle them with white wine and cook quickly on high heat. After a few minutes, add 2 handfuls of olives. Before removing them from the heat, add 8 layers of grilled red peppers and let them flavor everything.
Serve the pork loin with olives.
