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Put the olive oil in a large stew pot over medium heat. When it’s hot, add the onion and garlic and cook, stirring occasionally, until golden brown, 7 to 10 minutes.
Add the potatoes and carrots, season with salt and pepper, and continue to cook, stirring regularly to try to keep the potatoes from sticking to the bottom of the pot, for 15 minutes. Add about a tablespoon of olive oil or water if the mixture starts to appear dry and stick to the bottom of the pot.
Add the tomatoes and chili pepper, and cook until the tomatoes start to break down, about 15 minutes. Add the olives along with all their liquid. Squeeze the lemons’ juice into the pot and then stir in the rinds. Make sure all the ingredients are covered with liquid; if not, add a little more water. Cover the dish and cook, lifting the lid to stir every few minutes, until the olives are soft, 20 to 30 minutes. Remove the lemon rinds, and taste and adjust the seasoning. Serve with apples and honey on the side, depending on the occasion.