Leek and Black Olives Stew
Prep time
Cook time
Total time
This leek stew with black olives is a budget-friendly, vegetarian/ vegan Spring recipe. The white wine flavor is subtle but surely makes the difference!
Recipe type: Main
Serves: 4+
  • 1 kg coarsely chopped leeks
  • 100g black olives, pitted (and sliced - optional; I let mine whole)
  • 1 medium onion, diced
  • ½ cup white wine
  • 1 tbsp tomato paste
  • 1 bunch of dill
  • 1 bunch of parsley
  • 1 tbsp sunflower oil
  • 1 tsp sea salt (or more, to taste)
  • ½ tsp ground pepper
  1. Heat oil in a large saucepan.
  2. Add diced onion and sauté for 5 minutes until golden.
  3. Add the chopped leeks.
  4. Add ½ cup of white wine and cover with a lid.
  5. Check every 10-15 minutes and add more water if necessary.
  6. Let it stew over medium heat until tender (about 30-40 minutes).
  7. Add chopped dill and parsley, ground pepper, salt, olives and tomato paste.
  8. Stew for another 10 minutes.
  9. Serve! It can also be served cold, but I prefer it warm.
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/leek-and-black-olives-stew/