Preheat oven to 400°F/200°C.
Cut each fennel lengthwise into 8 wedges with core attached to each wedge.
Combine fennel, garlic, rosemary, and peppers in a large bowl.
Drain oil from sundried black olives and reserve for seasoning to drizzle.
Spread fennel mixture on baking sheet, then drizzle with seasoning and bake for 15 min, turn mid-way.
Add sundried black olives over fennel, continue baking for 5 min.
Remove from oven and place in serving dish.