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Is preferable smooth extra virgin olive oil versus other more intense and spicy?

No, it is a matter of taste, but it is clear the there is a lot of life beyond the Royal. The once-reviled Picual variety, one of the 262 varieties that exist in Spain, is the most produced and consumed in the world, and the most widespread in Spain, with the province of Jaen being the largest producer. 

The resulting extra virgin olive oil is a juice of great stability that presents a fruity characteristics, aromatic, with slight bitterness and a light spicy flavour, a burning sensation that coms from the oleocanthal, an ester with anti-inflammatory properties. 

Remember, fruity is a characteristic that all extra virgin olive oils need to have, and if the oil tickles or grabs the throat and even makes us cough, it's a good sign. 

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