Peel the carrots and discard the skin. Keep peeling until there is no carrot left and you have big pile of carrot ribbons. Do this up to 24 hours in advance and stored in a bag in the fridge.
Boil salted water in a pan and just before serving tip the carrots in. Drain after 1 minute and return to the saucepan with the olive oil and black pepper. Season with a l