Carrots and Olives
As submitted to the Battenkill Valley Farmstead Cookbook

2 cups chopped carrots
1/3 to 1/2 cup chopped olives
2 Tablespoons olive oil
salt, to taste

1. Saute the carrots, olives and salt until carrots start to brown, or to desired firmness. (Only a little olive oil is needed, the cooking olives will give off more oil.)

2. Serve, warm, as an accompaniment to roasted lamb or pork, or on a toasted slice of bread, as an appetizer.