The Territory

guida-territorioIt comes really easy to associate what is good to what we define as visually pleasing. Infact very often,  in a flourished territory or land we are also able to find deliscious products.
This is definately the case in the province of  Pesaro and Urbino.  From the Adriatic coast to the peaks of the Apennines you will find a surprising variety of places and landscapes where communities have engaged in harmonious living conditions, and have mastered a special affinity with what's beautiful and what's good.

Close to the Adriatic coast, between the valleys of the Foglia and the Metauro, lies the area of the Marches, an enchanted land of  wooded hills, olive groves, vineyards and orchards, where ancient villages, monasteries and villas are a reflection of a fascinating heritage.

The Province of Pesaro - Urbino is the northernmost region of the Marches; between the Adriatic Sea and the Apennine mountains, and right at the foot of the hill Monte Giove, immersed in an peaceful oasis, you will find the Busca's family Olive Mill.
To add to this fantastic location is the vicinity to the sea (Fano at about 6 km), uncontaminated  mountains (the Monte Catria with the Fonte Avellana hermitage at about 30 km), universally known cities (Urbino, Gubbio, Città di Castello, Arezzo) and famous tourist destinations (Cattolica, Riccione, Rimini, Gradara, San Marino, San Leo, le Grotte di Frasassi); all reachable within a period of time that ranges from half an hour to an hour away by car, mostly connected with expressways and highways.

The olive groves have an old tradition in these areas around the Metauro: the minor latitudes, the mild climate and the soil which consists mainly of sandstone and tuff, made ​​the landscape excellent for their growth.

The olive tree is widely cultivated in the hills of the Province of Pesaro and Urbino. The predominant varieties are:


oliva raggiola RAGGIOLA: coltivated in the Marches, widespread mainly in the province of Pesaro and Urbino. This variety is similar to the frantoio one in shape; locally used as a table olive because of its particularly sweet pulp.
Production traits:
It enters production as a premature plant. The fruit is of average dimension (approx. 2 g), it has an oval, elongated, curved and asymmetric shape. The oil yield is high, and the process is fast. Pulp to seed ratio is low. Late ripening; the colour of the fruits varies from green to a more or less intense purple/black. The best time to harvest this olive is in mid-November. The oil has a fruity almond taste, slightly bitter and spicy, the colour is green going on yellow, with a great ratio between unsaturated-saturated fats. Synonyms: Ragiola, Vergiola, Corgiola, Correggiolo
oliva leccino LECCINO: Of Tuscan origin, is widespread in the territory of the Province of Pesaro and Urbino. It's very resistant to the cold. It blooms in late May early June and the fruits can be found on the back and middle part of the branches. It ripens fast therefore these olives are the first to be collected and processed. Productivity is constant and the oil yield is average.
The fruits are used to make oil but also as edible “black” olives.
oliva frantoio

FRANTOIO: Of Tuscan origin, is a variety that has adapted well in our area. Not resistant to cold and drought, is very sensitive to scabies. It is a variety of constant and good production; the maturity is late and gradual. Its oil yield is good and of excellent quality.

Importantly, as with any other fruit-bearing species including the olive tree, the variety selection, pruning, fertilization and plant health checks are important elements to achieve good production, both quantitatively and qualitatively. The adaptation of cultivars to the environment of our province, was the result of bioclimatic factors and of the human selective process. Because of it, balanced ecotypes grew that need to be protected not only for naturalistic motifs, but also for agronomic evaluations, especially in areas that are particularly suited.