Add some oil to a large pot and sear the rabbit over high heat VERY WELL, except for the offal, which will be added later.
Meanwhile, heat the wine in a small pot.
Once the meat is well-seared and has taken on a beautiful golden color, add a splash of oil with the sliced onion, garlic, salt, and pepper.
When the onion is golden and soft, add the offal and herbs, and after a few minutes, add the HOT red wine.
Let the alcohol evaporate, then reduce the flame to a minimum and close the lid.
Let it cook for about 30/40 minutes, making sure the meat does not fall apart.
When the meat is cooked, add the olives previously rinsed from the brine.
