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Combine the garlic, thyme, salt, pepper, and 1 tablespoon of the oil in a large bowl. Stir well, then add the rabbit pieces and turn to coat them well. Cover loosely, and let stand at room temperature for 2 hours. Combine the beef stock and pitted olives in a food processor or blender, and puree until smooth. Transfer the mixture to a bowl, stir in the vinegar and tomato paste, and set aside. Preheat the oven to 350F. Heat the remaining 1 tablespoon oil in a large ovenproof skillet. Saute the rabbit over medium heat, turning it once or twice, until golden, 10 minutes. Pour the olive sauce over the rabbit, and heat it to a simmer. Then transfer the skillet to the oven and bake for 1 hour, turning and basting the rabbit pieces every 10 minutes. Serve hot.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Aged Chinese black vinegar — malty depth for dumplings and sauces
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Aged Chinese black vinegar — malty depth for dumplings and sauces
Provençal olive paste — crostini, sandwiches, pasta, fish topping