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Poached Leeks with Extra Virgin Olive Oil

A simple and incredible tasty dish using olive oil and this cooking technique. Poach and serve warm as a side or add to salads, pasta, or an omelet. 

Course Side Dish
Cuisine California Greek
10 minutes
15 minutes
25 minutes


  • 4 fresh leeks, cut in half and washed
  • 1 star anise
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fennel seeds
  • 3 garlic cloves
  • 1 fresh bay leaf
  • 1 sprig fresh rosemary
  • 2-3 whole cloves
  • 1/2-1 cup extra virgin olive oil


  1. In a large skillet add the fresh leeks, making sure they have dried thoroughly after washing. Make sure they are arranged in a single layer for even cooking.
    Add the spices and fresh herbs. Feel free to experiment and use your choice of flavors. 
    Add the cold olive oil to the cold pan.
    Place the skillet on stove and heat to a very low simmer. Do not leave, unattended. You may want to use a thermometer to gauge the olive oil. You want to be between 140-160 degrees.
    Cook until tender 10-15 minutes. Remove from the heat and let cool.
    Can be served warm or cooled.
    Refrigerate covered for up to one week.