Leeks with olives
I prepared this leek and olive recipe on an ordinary evening when I had only a few fresh vegetables in the fridge and some Kalamata olives left from a salad. It had a slight winter scent, and the white wine was leftover from an unfinished glass, so I used it for cooking. After a few attempts, I adjusted the quantities and simplified the steps – there's nothing complicated, just things that really matter for flavor and texture.
Quick Info
Total time: 35 minutes
Servings: 4
Difficulty: easy
Ingredients
7 stalks of leek (white and light green parts)
1 small carrot
1 handful of Kalamata olives (about 100 g, pitted)
2 bay leaves
5 peppercorns
3 tablespoons tomato paste (ideally homemade, but a good store-bought one works too)
1/2 cup water (approx. 100 ml)
1/2 cup dry white wine (approx. 100 ml)
30 ml oil (I use sunflower oil, olive oil works too for extra flavor)
Salt to taste
A few sprigs of fresh dill
Preparation Method
1. Clean the leek by removing the outer leaves, wash it well between the layers, and cut it into pieces about 2-3 cm long. If the leek stalks are thick, you can cut them lengthwise in half before slicing.
2. Peel, wash, and grate the carrot using a large grater.
3. Wash the olives and place them in a pot of boiling water. Let them boil for 3 minutes to remove some salt and strong flavor, then drain.
4. In a large pot, heat the oil. Add the grated carrot and sauté over medium heat for 2-3 minutes until it starts to soften slightly.
5. Add the leek over the carrot and sauté together for another 5 minutes, stirring occasionally, just enough to prevent sticking. The leek should not fry hard, just become slightly translucent.
6. When the vegetables have softened a bit, add the olives over the leek. Add the bay leaves, peppercorns, and salt to taste. I add salt at this point because the olives also bring some saltiness.
7. Pour the water and wine over the vegetables. Reduce the heat to low and partially cover the pot with a lid. Let it simmer for about 10 minutes. The vegetables should be cooked but not mushy.
8. Add the tomato paste, stir gently, and let it cook for another 3-4 minutes without a lid, allowing the flavors to meld.
9. Remove the pot from the heat and sprinkle chopped fresh dill after the dish has cooled slightly, so it doesn't lose its aroma.
10. Serve warm, plain or with bread.
Why I make this recipe often
It's a quick, vegan recipe that doesn't require sophisticated ingredients or special techniques. The olives provide the main flavor, and if you find fresh, sweet leeks, they do an excellent job. The dish keeps well in the fridge for two days and is easy to reheat. It's one of the few vegetable recipes requested even by those who don't fast.
Tips and Variations
Tips
- Wash the leek well, as it collects dirt between the layers. Cut it beforehand and open it under running water.
- If you want it to be thicker, let the dish reduce without a lid in the final step.
- If using concentrated tomato paste, dilute it with 1-2 tablespoons of water before adding it to the pot.
Substitutes
- Leeks can be replaced with white or green onions, but the final taste will be more intense.
- You can use black or green olives, but Kalamata has the best balance between salty and bitter flavors.
- If you don’t have wine, just use water, but the taste will be more neutral.
Variations
- For extra flavor, you can add a teaspoon of sugar or a bit of lemon juice at the end if you prefer a tangy taste.
- If you’re not fasting, you can top the dish with salty cheese.
Serving Ideas
- The simplest way, with fresh bread.
- As a side dish with plain boiled rice or steamed potatoes.
- Cold, as a salad, with extra olive oil.
Frequently Asked Questions
1. What can I do if the olives are too salty?
Blanch them for 3-4 minutes in boiling water and drain well before using.
2. Can I make the recipe without wine?
Yes, just use water. The wine adds a slight flavor, but it is not essential.
3. How long does it keep in the fridge?
The dish lasts well for 2 days in the fridge, covered.
4. Can it be frozen?
I do not recommend it; the leeks become soft and watery after freezing.
5. Can I use frozen leeks?
Yes, but let them thaw and drain well before using.
Nutritional values (estimate for 1 serving out of 4)
Calories: approximately 170 kcal
Protein: 2.5 g
Carbohydrates: 17 g (of which fiber 5 g)
Fats: 9 g
Most calories come from oil and olives. Leeks and carrots provide fiber and micronutrients, and if you reduce the oil, the recipe becomes even lighter.
Storage and Reheating
The dish keeps well in the fridge in a container for up to two days. I reheat it over low heat, adding a little water if it has reduced too much liquid. I do not recommend freezing – the texture of the leeks suffers.
The leek and olive recipe is perfect when you need something light that doesn’t require constant attention and holds up well from one day to the next. If you have good Kalamata olives and fresh leeks on hand, it’s almost guaranteed to turn out well.
Ingredients: 7 stalks of leek, 1 small carrot, a handful of Kalamata olives, 2 bay leaves, 5 peppercorns, 3 tablespoons of homemade tomato paste, salt to taste, half a cup of water with half a cup of dry white wine, 30 ml of oil, a few sprigs of fresh dill.
