Preheat oven to 325 degrees F.

Lay the turkey breast flat on the counter. Using a meat mallet, pound it to about ½-inch thickness. Season lightly with salt and pepper. Set aside.

Coarsely chop one package of the bacon. Measure out about 1 cup of the olives and coarsely chop those as well. Combine the chopped olives and bacon.

Spread the bacon-olive mixture lengthwise down the center of the flattened turkey breast. Spread the mixture to within 1-inch of the edge. Carefully roll the turkey breast up lengthwise. Secure with toothpicks if needed. Lay the turkey breast seam side down on a roasting pan.

Cut several shallow slits around the outside to the turkey breast (do not cut all the way through). Slice several more olives in half and gently poke the olives into the slits on the outside of the turkey breast. Completely wrap the turkey breast in the second package of bacon.

Roast the turkey breast for 1 – 1 ½ hours, or until a meat thermometer reads 160 degrees. Allow the turkey breast to rest for fifteen minutes before slicing.