Rinse the rabbit, cut it into pieces and season with salt to taste. Heat the extra virgin olive oil in a pan over medium heat, stir in the chopped onion and cook until golden. Add the rabbit pieces and brown evenly on all sides. Add wine and allow to evaporate.
Cover and continue cooking, adding some water if the meat looks dry. Wash, core and seed the peppers, then cut into rings. Heat a teaspoon of oil in a skillet over medium heat. Add the peppers and sauté until soft.
Stir them into the rabbit preparation and add pitted olives. The rabbit should be cooked in approximately 30 minutes. Adjust seasoning, if necessary, and serve warm.