Azeitonas (olives) are integral to the local cuisine. Dozens of types of olives are grown in Portugal, so you never know quite what you're going to get.
The carrots are first cooked whole, then sliced. After cooling off, they're tossed with olive oil, vinegar, garlic, salt, pepper, and herbs like parsley or cilantro.
The rice in question is usually short-grain carolino rice, which is native to Portugal. This traditional specialty is often served as a side dish with fish.