Parlare di olio. Terminologia della degustazione e tipi di testi

This paper aims at analyzing the Italian terminology used in the olive oil sector to describe the tasting characteristics of olive oil. The research is based on a corpus of lexicographic and textual materials in Italian, which enabled us to outline a conceptual and terminological analysis of the domain of olive oil sensory analysis. A part of the work examines the modes of expression and the terminological variation in different text genres, which are characteristic of the communication in this sector, such as regulatory legal texts, informative and promotional texts.