First Cold Pressed refers to the process by which the olive oil is extracted from the olive to create oil.First pressed means the olives were crushed and pressed once. Olives pressed more than once are considered lower quality, and do not qualify as extra virgin.Cold pressed means that no added heat is used when pressing the fruit for the oil. The olives never exceed 80.6 degrees Fahrenheit during the process. Keeping the olives cooler ensures maximum quality oil which is extra virgin. In order for olive oil to be considered extra virgin, it must be first cold pressed. Oil that is "pressed" more than once is known as a refined oil - which goes through a chemical process that lessens and sometimes even destroys the quality of the oil. Common names for these oils would be Pure Olive Oil, Olive Oil, Light Olive Oil.First cold pressed in a way has become a buzz phrase since all extra virgin olive oil has to be first cold pressed to be an extra virgin olive oil.Kasandrinos Extra virgin olive oil on the other hand is pressed only once (first pressed) using no heat or solvents and cold pressed by strictly mechanical means. Kasandrinos carries a higher price tag than other oils you see on the shelf due to being superior quality. Extra virgin olive oil contains the most nutrients, antioxidants and vitamins of any other classification of oil.