The leek thread is cleaned, washed and cut into 2 cm slices.
The olives drain the juice.
Put the oil, leeks and olives in the Crock-Pot 3.5 l slow cooker bowl.
Sprinkle with salt and pepper.
Tomato paste is diluted in 300ml of water and poured into the bowl.
Mix and put the lid on.
Turn on the appliance in the high position and leave for 2.5 hours.
After this time I put the pot in the preheated oven for 30 minutes, to reduce the juice.
It is eaten hot but it is good and cold.