If you harvest and press olives early in the season, usually by mid-November, when they're still somewhat green, you'll produce a robust and peppery oil, full of pungency and a higher percentage of healthful anti-inflammatory attributes such as polyphenols (antioxidants).  

The certified extra virgin olive oils below will hit the back of your throat with a peppery, grassy aftertaste.  This is why they are often referred to as "two-cough" oils.