Leek Stew with Black Olives and Wine
This leek stew with black olives is a budget-friendly, plant-based dish that simmers humble leeks, onion, and a splash of white wine into something warm and savory. It comes together in one pan, needs no special cooking skills, and is at its best during the cooler months when you want something cozy on the plate. The wine and tomato paste give it a gently tangy depth, while the olives add a salty, briny bite that sets it apart from a plain vegetable stew.
Leek stew is one of my favorite Spring recipes. I love onion, and I love leeks even more, so for me this recipe has the perfect flavor. The black olives and white wine are what turn it from a simple side into a dish I keep coming back to.
A Closer Look at the Ingredients
Everything here is simple, but a few choices make a real difference. Leeks are the star, so pick firm ones with crisp green tops and plenty of white-to-pale-green stem, since that is the most tender part. They trap grit between their layers, so slice them and rinse the rings well before cooking. Black olives bring the salty, briny edge; pitted ones are easiest, and you can slice them or leave them whole as I usually do. The white wine may sound like a lot, but most of the alcohol cooks off and what stays behind is a subtle, savory tang. A single tablespoon of tomato paste deepens the color and rounds out the flavor, and fresh dill and parsley stirred in near the end keep the herbs bright rather than cooked-out.
How to Get a Tender, Flavorful Stew
This recipe is very easy to cook, but the preparation does take a while, so give yourself time. Start by sautéing the diced onion in oil until golden, which builds the savory base before the leeks go in. Add the leeks and the wine, then cover and let everything stew gently over medium heat. Check every 10 to 15 minutes and add a little water if the pan looks dry, so the leeks soften slowly instead of catching on the bottom. They are ready when they collapse and turn silky and tender, usually after 30 to 40 minutes. Only then do you stir in the olives, tomato paste, herbs, salt, and pepper for a final 10 minutes, which keeps the olives from going bitter and the herbs from losing their color.
Why the Wine and Slow Simmer Matter
The slow, covered simmer is what makes this stew work. Leeks hold a lot of water and have a sharp raw bite, so cooking them low and slow under a lid lets them steam in their own moisture and turn sweet and mellow. The white wine adds acidity that brightens that sweetness and keeps the dish from tasting flat, and because it goes in early, the harsher alcohol notes have time to evaporate. Adding the salt and olives at the end, rather than the start, means the leeks soften without seizing up and the briny flavor stays clean and fresh.
What to Serve It With
This stew is hearty enough to stand on its own with a slice of crusty bread, but it also plays well alongside other cozy plant-based dishes. If you are building a bigger spread, it sits nicely next to a butter beans stew or a potato and carrot stew, and a piece of olive and pesto bread is perfect for soaking up the savory sauce. For more ideas in the same spirit, browse the rest of my vegan stews.
Storing and Making It Ahead
Leek stew keeps beautifully and the flavor often deepens overnight, which makes it a smart make-ahead dish. Let it cool, then store it in an airtight container in the fridge for up to three to four days. It reheats gently on the stovetop with a splash of water if it has thickened, and it freezes well too, so a double batch is never a bad idea. It can be served warm or cold, but I prefer it warm. For more cold-weather comfort, this fits right in with my other Eastern European recipes.
If you give this leek and black olive stew a try, I would love to know whether you sliced your olives or left them whole like I do, and how the wine came through for you. Please leave a star rating and a comment below to tell me how it turned out and any little tweaks you made.
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Leek Stew with Olives
Ingredients
- 1 kg leeks coarsely chopped
- 100 g black olives pitted (and sliced – optional; I let mine whole)
- 1 onion diced
- ½ cup white wine
- 1 tbsp tomato paste
- 1 bunch dill small
- 1 bunch parsley small
- 1 tbsp oil
- 1 tsp salt or more, to taste
- ½ tsp ground pepper
Instructions
- Heat oil in a large saucepan.
- Add diced onion and sauté for 5 minutes until golden.
- Add the chopped leeks.
- Add 1/2 cup of white wine and cover with a lid.
- Check every 10-15 minutes and add more water if necessary.
- Let it stew over medium heat until tender (about 30-40 minutes).
- Add chopped dill and parsley, ground pepper, salt, olives and tomato paste.
- Stew for another 10 minutes.
- Serve! It can also be served cold, but I prefer it warm.
Frequently Asked Questions
Yes. Every ingredient is plant-based, including the leeks, black olives, onion, white wine, tomato paste, fresh herbs, and oil. There is no butter, dairy, egg, or honey, so the stew is both vegan and vegetarian. Just double-check that your white wine is vegan-friendly, as some wines are fined with animal-derived agents.
Leeks trap soil and grit between their tightly packed layers, so they need a good rinse. Trim the root end and the tough dark-green tops, then slice the leeks into rings. Drop the rings into a bowl of cold water, swish them around, and let the grit settle before lifting them out so the dirt stays behind.
Yes. The half cup of white wine adds a subtle tang and depth, but you can replace it with vegetable broth or water plus a small squeeze of lemon for brightness. The texture will be the same; you will just lose a little of the wine’s savory edge.
The leeks need about 30 to 40 minutes of gentle stewing under a lid to turn tender, plus another 10 minutes after you add the olives, tomato paste, and herbs. The hands-on cooking is short, but the prep, mostly cleaning and chopping the leeks, takes a while, so plan for that.
Yes, it can be served either warm or cold, though I prefer it warm. Served chilled, it works almost like a marinated vegetable side, and the flavors deepen as it sits in the fridge. Bring it to room temperature first if you want a softer texture.
Let it cool, then keep it in an airtight container in the fridge for three to four days, where the flavor tends to improve overnight. It also freezes well for longer storage. Reheat gently on the stovetop, adding a splash of water if it has thickened too much.
Yum! So simple and delicious! Loved the subtle wine flavor 🙂
Thank you! Glad you liked the recipe! 🙂