Place a non-stick pan over low heat and add the rabbit pieces without oil. Leave to roast in the pan for about 10 minutes (this helps to remove excess water from the meat).
Remove the rabbit from the pan and add the oil and garlic. Just before the garlic takes the colour, remove from the pan and add the rabbit pieces, along with the herbs and salt and pepper. After a minute or two, add 1/2 of the white wine and let it reduce slightly before adding the second 1/2.
Add olives and pine nuts. Add half a glass of hot water and keep cooking the rabbit for 45 minutes, turning the pieces over occasionally and adding more hot water if the mixture becomes too dry.