Yes, all our Olive Oils are made only from oils extracted during the first press; i.e.; the first time the olives are crushed and malaxed. Chronologically speaking, the 'earliest' crush / press of the season might also be mis-used in some context as first pressed. 'Early harvest' extra virgin olive oils often make the finest EVOOs, when the olives are not yet fully ripened. The early harvest olives tend to be very bitter and pungent which is a positive thing for an EVOO. Later in the season, sometimes  just a couple days or weeks later, the ripened olives produce much more olive oil, but it is not generally as good from a health benefit standpoint.       The term cold pressed is a bit of a 'misnomer' as there is nothing 'cold' about it. Temperatures under 81 degrees (fahrenheit) are considered 'cold' in the case of olive oil production.  The processors of fine extra virgin olive oils would never add heat to the process to get more oil from the olives as many large olive oil conglomerates do.  Heat damages the oil and its healthy properties by reducing anti oxidants (speeding oxidation) which results in shorter shelf life for the oils. Mass produced olive oil products often blend lesser or aging oils into their products. It is very hard to compare the mass produced international brands with truly fresh olive oil products as they are not similar in how they are produced.