1/4 C. plus 2 T. extra-virgin olive oil
Two 3-pound rabbits, each cut into 10 pieces
Salt and freshly ground pepper
1 C. dry red wine
1 onion, finely chopped
1 carrot, finely chopped
2 celery ribs, finely chopped
2 T. tomato paste
4 rosemary sprigs, tied into 2 bundles with kitchen string
4 C. chicken stock or low-sodium broth
1/2 pound Niçoise olives (1 1/2 C.)

In a large, deep skillet, heat 2 T. of the olive oil. Season the rabbit with salt and pepper. Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crusty all over, about 10 minutes; lower the heat to moderate for the second batch. Transfer the rabbit to a large plate. Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup; wipe out the skillet. Add the remaining 1/4 C. of olive oil to the skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes. Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes. Add 2 C. of the stock, season with salt and pepper and bring to a boil. Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 2 C. of stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer. Discard the rosemary bundles. Serve the rabbit in shallow bowls.