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Clean your habaneros thoroughly and dry. Roast the habanero peppers in a broiler or on a grill over medium heat until the skins are bubbly and blackened. Be sure not to overcook. Slice the habaneros into small strips.
Remove seeds if desired, but keeping the seeds will retain much of the heat. Add the habaneros to a cleaned jar. Pour in enough olive oil to cover, and cover with a tightened lid. Be sure to make airtight. Refrigerate immediately.
This method of preservations should keep your habanero peppers for a week or longer.
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