Leek and Black Olives Stew


by: Gourmandelle

This is one of my favorite dishes. I love onion and I love leeks even more, so for me it's the perfect combination. Be careful though when you prepare the leeks because they have to be rinsed very well. Dirt usually hides under their leaves and if you don't like the taste of sand in your food, be patient and clean them thoroughly. I remember the first time I cooked this dish, it was delicious but unfortunately I didn't know that leeks have to be carefully rinsed and an unwanted extra-ingredient was added to my meal. Now, because I really lack of patience, I always ask my mom to help me and rinse the leeks. This dish is perfect for those of you who are on a diet. It's low in calories and high in vitamins, very tasty and easy to make. Enjoy!


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serves: 6

1 kg coarsely chopped leeks

100 g black olives, pitted (and sliced - optional; I let mine whole)

1 medium onion, diced

1/2 cup white wine

1 tbsp tomato paste

1 bunch of dill

1 bunch of parsley

1 tbsp unrefined sunflower oil

1 tsp sea salt (or more, to taste)

1/2 tsp ground pepper

Nutrition Facts
Leek and Black Olives Stew

Servings Per Recipe: 6

Amount per Serving

Calories: 163

  • Total Fat: 4 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 578.4 mg
  • Total Carbs: 27.7 g
  •     Dietary Fiber: 4 g
  •     Sugars: 7.8 g
  • Protein: 3.2 g

how is this calculated?

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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 1/2 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.

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