In a small saucepan combine jelly and vinegar. Cook and stir over medium-low heat until jelly melts. Spoon 2 tablespoons of the jelly mixture onto each of four salad plates. Arrange a few avocado slices on the jelly mixture on each plate. Top avocado slices with remaining jelly mixture. Sprinkle each serving with 1 tablespoon chopped olives and sweet pepper. Garnish with sage and pepper strips.