Poke holes in the olives with a toothpick and place them in a bowl filled with cold water, to remove some of the saltiness, soak them for 30 minutes, after which drain them well.

In a large skillet or a dutch oven heat 2 to 3 tbsp of the olive oil over low heat. Add onions, bell pepper, tomatoes, garlic, and carrot and saute for 3 to 4 minutes after which you add the white wine. When the alcohol has evaporated completely, add half a cup of tomato juice mixed with 1 cup of water, bay leaves and season with pepper. Cover the pan with a lid and let the sauce simmer on low heat until the vegetables begin to disintegrate, about 45 minutes. From time to time add a bit of water to retain a relatively liquid consistency.

In a separate pan add remaining olive oil and when it's hot add the pork slices. Fry them on both sides until golden in color and cooked through. Remove from pan and place them on paper towels to soak up some of the oil.

Remove bay leaves from the sauce. Add remaining tomato sauce with half a cup of water. Add pork to the sauce and olives. Season with salt if needed. Cover the pan with a lid and let it simmer for another 15 to 20 minutes until the sauce reduces a bit.

Garnish with parsley and serve warm.