Mince onion, bell pepper, celery and garlic. Keep separated.
Make the soffrito by melting 2 Tbsp. of the coconut oil in a medium sauté pan, then add the onion, garlic and red pepper flake. Cook until onions are translucent, this will intensify the flavor. Add bell pepper and celery and sauté to soften. Add olives and salt to taste.
In a separate sauté pan, add the remaining coconut oil and cook the vegetables to desired tenderness. Add soffrito, season with additional salt if needed, then serve garnished with mint leaves.