Why it works: Leek and olive share more aroma than cooks usually use. They rank in the top 13% of all ingredient pairs, and cooks put them together in 37 recipes. Both carry ethyl butyrate, which smells apple, fruity. The science ↓
Grilled Leeks
Ingredients
Directions
Prepare
Remove the root end and green tops of the leeks with a sharp knife, leaving only the white and pale green section.
Rinse thoroughly under running water to remove any mud or grit.
Cut the leeks into 2" pieces.
Skewer the leek pieces onto a bamboo skewer.
For easier handling, cut each skewer in half with a pair of sharp kitchen scissors or garden shears.
Brush with olive oil.
Grill and serve
Heat an electric grill, stovetop grill pan or outdoor grill and cook leeks until tender, turning to lightly brown on each side.
Serve hot or cold.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Leek + olivetop 13% of all pairsSmell alikestrongCooked together37 recipes
Shared aroma: ethyl butyrate (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Leeks
- Become tender and sweet as they cook, while the outer layers take on light browning from the grill.
- Olive oil
- Carries heat across the leek surface and helps it brown rather than dry out.
The step that matters
Turning to lightly brown on each side. Leeks dry out and scorch if left too long on one side. Turning them lets heat reach every surface so they cook evenly and brown without burning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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