In a large skillet heat butter and garlic over medium heat until butter is melted (butter will foam). Reduce heat to medium-low (or low if butter browns too fast). Continue cooking for 15 minutes or until butter is light brown, stirring occasionally. Mash the garlic cloves, if desired.
Add pepper strips, olives, and capers to skillet. Cook for 4 minutes or until heated through. Stir in sage and lemon juice. Makes 1-1/2 cups.