A typical olive harvest takes place over the course of three or four months, starting in mid-autumn and lasting through early winter. During that first month or so, the olives are still not quite fully ripe, so while it takes more of them to produce the same amount of oil as later-harvest olives, the oil that is produced tends to be much more flavorful—and, often, much more expensive, too. Unless, of course, you happen to be shopping at Trader Joe’s. Because for a limited time, we’re bringing in this super limited-edition Early Harvest Extra Virgin Olive Oil from the folks at Red Island® in Australia, and at a price that’s a fraction of what you’d pay for similar, early- harvest olive oil elsewhere. Made with Early Harvest olives grown on a single estate, which are then cold pressed to preserve even more flavor, this extra special EVOO can be used in all the same kitchen contexts you’d employ for an everyday olive oil, like sautéeing or roasting. To take full advantage of its smooth and fruity profile, and nutty, delicately tannic finish, however, we find it truly excels when enjoyed as a base for a salad dressing, or when dunked with hunks of crusty bread.