For 6 servings

• 1 kg coarsely chopped leeks
• 100g 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