The primary difference between strong "intensely fruity" olive oils and the delicate olive oils is the season in which they are harvested. Simply stated, the riper the olive, the sweeter the oil.
It is important not to mistake "fruity" for "sweet". In olive oil terms, a fruity olive oil will be fuller in flavor, and may still have a green, grassy or peppery finish.
A Fall pressing will always be full in flavor but may or may not have a peppery finish that will give a "burn" in the throat.
A Spring pressing is wonderful for baking and as a butter replacement with foods.