Leek with olives
When I first made leeks with olives, I panicked that no one would like it – neither me nor my family. I was convinced that leeks were "not food," just a vegetable for soup, I don't know why. I messed up a few steps the first time, added the olives a bit too early, and they turned out too salty, but I quickly learned how to make it better. Since then, I've been making this version with a few tweaks. It saves me whenever I'm in the mood for something warm, meatless, but not too complicated, or when I'm too lazy to go to the market and have some lonely leeks in the fridge. Plus, it goes great with some simple bread.
Total time: about 45 minutes, with around 10-15 minutes of prep and the rest keeping an eye on the pot. It yields about 3-4 servings, depending on everyone's appetite. The difficulty is not high, in my opinion – you won’t have to worry about delicate sauces or fancy stuff. It's the kind of recipe where you can actually talk on the phone while cooking, just don't forget the pot on the stove.
Ingredients (for a medium pot, serving 3-4 people):
4 thick leeks, with long white stalks – keep the green part for a soup or another recipe; here you want just the white part, as it's tender and cooks nicely. Cut the leeks into pieces about the width of a finger, not too finely.
1 medium onion, chopped into small pieces – it adds sweetness, and it doesn't need to be perfectly minced, but avoid huge chunks.
200 g black olives – the best ones are those with pits and thicker skins, without stuffing. I prick them with a toothpick before boiling to help prevent them from exploding and to release the right amount of salt.
250 g tomato puree – not thick tomato paste, as it gets too concentrated; homemade tomato sauce is even better, just make sure it’s not too sour.
3 bay leaves – they flavor the sauce, don’t forget to remove them when serving.
1 teaspoon of sugar – not for sweetness, but to "tame" the acidity of the tomatoes.
Salt and pepper – to taste, but be careful as the olives bring plenty of salt. I add salt after I put in the olives.
A bit of chopped fresh parsley – for freshness at the end.
Optional: 4-5 tablespoons of oil – I usually use simple oil, but if you have olive oil, it adds even better flavor. Its role is to "soften" the leeks and bind the flavors.
Preparation method:
1. First, I clean the leeks of their outer leaves; sometimes they are dusty or dry. I cut off the green part, wash the white part well (sometimes dirt hides between the layers), and cut it into pieces about a finger wide.
2. In a pot or a dish that can go in the oven, I add the chopped onion and leeks with 4-5 tablespoons of oil over low heat. Don’t rush; they need to soften, not fry. About 10 minutes – you can put a lid on it so it doesn’t burn.
3. When the onion and leeks become translucent and soft, I pour in the tomato puree. If it looks too thick, I add half a glass of water so everything can boil without sticking.
4. Now it’s time for the olives – I add them after pricking each one with a toothpick (I know, it’s tedious, but it really makes a difference in taste). I stir gently so I don’t break the leeks.
5. I toss in the bay leaves, sprinkle the sugar (don’t skip this, or the sauce will taste sour), and add fresh pepper. Only add salt if necessary, as the olives already provide some. I let everything simmer on low heat, covered, for about 10-12 minutes. Important: don’t stir too often, or the leeks will break apart.
6. I taste the sauce – if I feel it needs more, I add salt or water. When the leeks are soft but still hold their shape, I turn off the heat.
7. I preheat the oven to 200°C, then I place the whole dish in the oven without a lid to let it reduce a bit and form a nice crust on top. Usually, 10 minutes is enough. Don’t leave it too long, or it will dry out or stick.
8. I remove the bay leaves, sprinkle fresh parsley while the dish is still warm, and it’s ready. I like to let it sit for 5 minutes to breathe before serving.
Why do I make this dish often? It’s the kind of recipe where you don’t miss the meat, and it really fills you up. I serve it when I have vegetarian guests or when I need something for fasting. It can be reheated without losing its charm, and if there are leftovers, it sometimes tastes even better the next day as the flavors meld. Plus, I like that it doesn’t have a thousand steps, doesn’t make a mess, and is made from simple ingredients.
Tips, variations, and serving ideas
Practical tips:
- Don’t skip the step of pricking the olives; otherwise, they can explode while boiling or, worse, make the sauce too salty-bitter.
- Use leeks with the whitest stalks; the green part is more fibrous and doesn’t work well here.
- If the tomato puree is very thick, dilute it with warm water first. If you have concentrated tomato paste, use only 2-3 tablespoons and the rest water.
- Don’t stir often after adding the olives, as the leeks break easily and won’t look nice on the plate.
- Be careful with the salt: I taste at the end, and only then do I realize if and how much more I need, after the olives have contributed their saltiness.
Substitutions:
- You can replace black olives with green ones, but make sure they are unstuffed (those with pepper paste or almonds are not suitable).
- For a lighter version, you can reduce the oil by half or even sauté the onion with water (it comes out lighter, though it’s not as flavorful, to be honest).
- If you want it gluten-free (although the recipe is gluten-free), just be careful with the bread you serve it with.
- For a sugar-free version, you can add a pinch of baking soda to the sauce, but don’t overdo it as it can affect the taste.
Variations:
- If you feel like it, you can add 1-2 grated carrots at the beginning for a bit of color and sweetness.
- I’ve tried adding a clove of garlic, sliced, after the onion and leeks have softened – it gives a more intense flavor, but it’s not for everyone.
- You can also add a bit of dried thyme with the bay leaves, but be careful not to overpower the other flavors.
- Instead of tomato puree, you can use finely chopped canned tomatoes, but let them reduce more on the heat.
- For those who want a thicker sauce, you can add a tablespoon of tomato paste towards the end, but it needs to be diluted with a bit of water.
Serving:
- It pairs perfectly with rustic bread, with a thick crust, or with firmer polenta.
- You can serve a platter of feta cheese on the side for those who are not fasting.
- A dry white wine is the best choice if you want a drink, but it also goes well with weak black tea or sparkling water.
- I sometimes serve it as a side dish with vegetable meatballs.
- If you want to impress, sprinkle a bit of finely grated lemon zest over the plate when serving.
Frequently asked questions
Do leeks need to be blanched beforehand?
No, if you cut them thin enough and cook them slowly, they soften nicely without blanching. If they are very thick, you can blanch them briefly, but I’ve never needed to.
Can it be made without olives?
Yes, but then it’s not the same dish. You could use finely chopped mushrooms or pieces of roasted bell pepper as a substitute, but the taste is different. Olives provide flavor and natural salt.
Can I use tomato paste instead of tomato puree?
Yes, but dilute it well with water and make sure it’s not too salty or sour. A more liquid tomato puree gives a nicer sauce in the end.
What should I do if it turns out too salty?
This can easily happen if you use very salty olives. You can add a bit of water towards the end and let it simmer uncovered, or even a slice of raw potato – it absorbs salt, and you remove it at the end.
Can I use other herbs besides parsley?
If you don’t like parsley, you can use lovage or a bit of dill, but not too much, so it doesn’t overpower the leeks.
How can I prevent it from sticking in the oven?
Use a pot with a thick bottom and don’t leave it without sauce. If it does reduce too much, you can cover it partially with foil or a lid to prevent it from drying out.
What type of olives should I choose?
Black olives with pits, not too large. Pitted or shiny olives tend to be bland or chemically treated. If you find simple brined olives, they are ideal.
Nutritional values (approximate, per serving)
A normal serving has about 180-220 kcal (depending on how much oil you use or what you serve it with). Of these, about 10-13 g come from fats (olives + oil), and the rest is carbohydrates from leeks, tomato sauce, and sugar. There aren’t many proteins, about 2-3 g per serving. It has no cholesterol, is high in fiber (leeks are champions in this), has vitamin C, a bit of iron, and some antioxidants from olives and tomatoes. If you reduce the oil and don’t overdo it with bread, it’s easy to integrate into a low-calorie or vegetarian diet. It’s also suitable for those who are fasting or need a meal without dairy and eggs. It’s gluten-free, as long as you don’t serve it with regular bread.
How to store and reheat
If you cooked more or have leftovers, let it cool completely at room temperature, then place it in a container with a lid in the fridge. It lasts 2-3 days without problems, maybe even 4 if well covered and the fridge cools consistently. When reheating, put everything in a small pot with 1-2 tablespoons of water to prevent it from drying out, cover, and let it heat on low or in the oven, stirring gently so you don’t break the leeks. It can also be microwaved, but it can become “mushy,” so I prefer the stovetop. Tip: add the parsley only after reheating, otherwise, it wilts badly and gets a bitter taste. If you want, you can freeze it, but honestly, when thawed, the texture of the leeks becomes mushy, so I don’t recommend it unless you don’t mind the appearance. I’ve never had the patience to let it last more than two days; I always eat it before.
Ingredients: 4 leeks with long white stems, chopped into small pieces; 1 medium onion, sliced; 200 g black olives, pierced with a toothpick; 250 g tomato juice; 3 bay leaves; 1 teaspoon of sugar; salt and pepper; parsley.
