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Fett'unta and leeks ft Superstraccia

Fett'unta and leeks ft Superstraccia

Just a few good ingredients, and the sum is more than its parts. Generosity is key here.

If you were looking for a way to level up your leeks this season, then we've got just the recipe for you.

For this dish we've partnered up with Julienne Bruno, using their rich and creamy, naturally plant based superstraccia. Roasted leeks give a beautiful smokiness to elevate this humble veg.

For the perfect pairing drizzle generously with our Italian "Extra Rare" olive oil.

Here's the method:

Serves 2

Cut leeks to similar lengths, toss with olive oil and salt, then roast at 200°C for 15-20 minutes until charred. For extra smokiness, a blowtorch is your friend.
In a hot pan, crisp up the sourdough in the Citizens Of Soil Extra Virgin Olive Oil until golden. Let it cool upright so it stays perfectly crisp, then rub generously with garlic.
Pile on Superstraccia, the charred leeks, and finish with a drizzle of olive oil.
Serve immediately and enjoy!

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.