Preheat the oven to 200°C. Slice the capsicum in half lengthways. Remove the core, seeds and white membrane from the capsicum. Place on an oven tray lined with baking paper, skin side up. Brush with a little olive oil. Roast for approximately 30 minutes or until the skins blister and blacken. Remove from oven and place on a plate. Cover with cling film. This will allow the capsicum to sweat and skins loosen. Once cool, remove the skins.