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In a medium saucepan, combine the carrots, water, sugar, salt, and 2 tablespoons of the butter and bring to a boil over medium-high heat.
Reduce the heat to a simmer, cover, and cook until the carrots are just tender but still have a bite and most of the liquid has evaporated, about 5 minutes.
Remove the lid, raise the heat, and cook until any remaining liquid has evaporated, the carrots are completely tender, and they begin to glaze and caramelize, about 5 minutes more.
Season with more salt if necessary and add the olives, the remaining 1 tablespoon butter, and the chives.
Toss well to heat through and coat the carrots with the butter.
Transfer to a serving dish, garnish with the herbs, and serve immediately.
Note: From Jacques Pepin's Cooking My Away