Not so hot it'll blow your head off but adds heat
Not so hot it'll blow anyone's head off but definitely adds heat to anything it's drizzled over. Personally I like to toss cubed, stale, bread in a roasting tin with two or three tablespoons of this oil, and a couple of cloves of crushed garlic, then roast until golden-brown for the most munchable, crunchable croutons ever...that, not infrequently, don't even make it to the salad or the soup bowl having been devoured before making it that far.
A superior oil with a mighty (but not too mighty) kick. I always find it enhances the food it’s drizzled over rather than the greasy and watery result from an inferior oil. Delicious.