Fry the bacon in a large frypan over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the frypan leaving a thin coating on the bottom.
Using the same frypan add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover and simmer for 20 minutes. Just before serving stir in the bacon.