Puro began with a family that crossed the Atlantic after the war and kept Italy alive in the kitchen. The grandparents made their living catering, and the food they cooked for other people was also the line back to Abruzzo. Olive oil was the part they would not give up. They started bringing it over from home and sharing it through the community, a small annual passage that followed the same route they had taken. That is still what Puro does. Oil from those groves, pressed the way it was at home, for a table in Canada.