Yes that one SJ, I've bought the Napolina on several occasions but I prefer the more intense flavor of the Berio ev for general purpose use. These are both still mass market olive oil blends, nothing wrong with that but it really depends how you intend to use them and with what ingredients.
Price is not an indicator of pepperiness, that is just a particular character of the olive used. Like wine you'll will pay for quality, scarcity and complexity.
There's a lot of misinformation about olive oil grades and manufacture, if you want real quality look for "first press" and low acidity as well as cold press, usually the deeper the color the more intense the olive flavor which I happen to like. Use your senses, look at the color, smell it and then taste it, with a bit of plain white bread if need be.