This list contains 41 different foods that start with the letter O! If you are looking to learn about new ingredients, meals, and treats, this is a great place to start!
41 Foods That Start With The Letter O
1. Oat Milk
Oat milk is derived from whole oat grains and is a plant milk. The plant material is extracted with water and has a creamy texture with an oatmeal flavor.
You can purchase oat milk in various flavors, and you can choose between sweetened and unsweetened, to suit your diet. It is a popular alternative to dairy and has many health benefits as well.
An oatcake is similar to a biscuit or cracker and sometimes looks similar to a pancake. It is a flatbread that is prepared with oatmeal as the main ingredient, but it can also include plain or whole meal flour too.
These oatcakes are traditionally cooked on a griddle but can be baked in the oven as well.
Oatmeal is made from hulled oats, which have either been steel-cut or milled. Oatmeal is a quick and easy breakfast to make, and you are able to add many different ingredients to oatmeal to make it a tasty breakfast.
Oatmeal contains good fiber for improved digestive health, and by adding fruits and nuts to oatmeal, you can increase the fiber content. You can purchase oatmeal plain, or flavored.
Oats is a species of grain grown and cultivated and mainly used as oatmeal and oat milk. However, oats are also commonly used as livestock feed.
There are many ways to consume oats, whether it be oatmeal for breakfast, oat milk in your coffee, or adding oats to a cookie recipe for some extra texture.
Oblea is a traditional dessert in Mexico and some other Latin American countries. The dessert consists of thin wafers which have a sweet filling. They can be filled with dulce de leche or arequipe. Many people make oblea at home with jam, cheese, whipped cream, or fruit fillings as well.
These can be served with marmalade, chocolate, raspberry sauce, cheese, coconut, or condensed milk toppings.
Obusuma is a traditional Kenyan dish that is made from cornmeal (maize flour) and is cooked with boiling water until it has a thick porridge-like consistency.
This is served alongside other meals, such as stews and curries, but it can also be sweetened with sugar.
Many cuisines serve up octopus in different ways. The body and the arms of the octopus are served and prepared in various ways, and sometimes the octopus is prepared or eaten alive.
While octopus might not always look appealing when prepared, it is a delicious dish and can be served on its own, grilled, fried, in a salad, or in a broth, it is very versatile!
8. Oeufs en Meurette
Oeufs en Meurette is a traditional Burgundian dish that features poached eggs and a bourguignon or meurette sauce.
It can be served as an appetizer or a main dish and can be served on crisp róutes for some added crunch. Other than the poached eggs, the dish contains bacon lardons, mushrooms, and baby onions.
9. Ogbono Soup
Ogbono soup is a Nigerian dish made with dry, ground ogbono seeds. There are many different variations of ogbono soup, depending on which geographical area you are in.
Ground ogbono seeds are used to thicken the soup, and they give the soup a darker color as well. Meat is usually added to the soup to give it some extra flavor.
Ogi is a fermented cereal pudding made in Nigeria. It is traditionally made from maize, millet, or sorghum.
These grains are soaked in water, sometimes for up to three days, before they are wet-milled and sieved to remove any husks. The filtered product from this is then left to ferment for three days until it has a sour taste.
11. Oil Down
The national dish of Grenada, Oil Down is a one-pot meal that consists of salted fish or meat that has been stewed in coconut milk. Root vegetables and starchy tubers are also added to the mix.
Certain herbs and spices are added to the meal to give flavor and depth. The coconut milk simmers down until it releases its flavored oil into the meal, which is where the Oil Down name comes from.
12. Oil Palm
Oil palm is an edible vegetable oil from the fruit of the oil palm tree. It can be used as cooking oil, but it is more popularly used in food processing, for making bread, cereals, pastries, chocolate, peanut butter, and margarine.
It is also used in shampoos, cleaning products, cosmetics, and other personal products.
Okra is a warm-season vegetable, and also goes by the name “lady fingers”. It provides a good source of minerals, antioxidants, fiber, and vitamins.
Okra can be prepared in a variety of ways. It can be roasted, served in a salad, or sautéed with garlic and other vegetables.
Okroshka is a cold soup that originated from Russia. It is a mix of raw vegetables, eggs, boiled potatoes, and cooked meat, which could be beef, sausages, ham, or veal. Kvass is usually added in if the soup contains ham, it is a non-alcoholic beverage made from fermented rye or black bread.
An olallieberry tastes much like a blackberry, with a good balance between tart and sweetness. It does not have a hollow center, and the whole berry remains intact when it is picked. It is tender and super juicy!
16. Olive all’ascolana
Olive all’ascolana, or olive ascolane, originated in Marche, which is well-known for deep-fried treats. It is an antipasti dish served as an appetizer. The dish consists of olives stuffed with a meaty filling, which are then breaded and deep-fried.
The stuffing can be made from several types of meat and can contain parmesan, white wine, and butter as well.
17. Olive Oil
Olive oil is made from olives, which are pressed and the oil is extracted. Olive oil comes in different purities, such as extra virgin olive oil, olive oil, and an olive oil blend.
It is a large component of a Mediterranean diet and is rich in antioxidants. Olive oil is used in cooking, and to make dressings and sauces. It can also be drizzled on top of salads and pizzas for extra flavor. Extra virgin olive oil is considered the healthiest, as it is a purer form.
Olives are small fruits that grow on olive trees. They are considered to be part of the stone group family, which include cherries, peaches, almonds, and mangoes.
Olives are high in vitamin E and antioxidants. They can be eaten raw, but are commonly brined and spiced. Olives are also mainly used to make olive oil, which is popular in many kitchens around the world.
19. Olivet Cendre
Olivet Cendre is a French cheese from the region of Olivet, which sits on the Loire River. The Olivet Cendre cheese is made from cow’s milk, which is collected during the spring, as the cows graze along the grassy banks of the Loire. It is believed their milk carries the most flavor at this time.
Once produced, the cheese is left to ripen for at least a month and is coated in ashes and mold, which gives the cheese a spicy aroma.
Ollie is a French soup or potée which is made using different vegetables and meats. This farmhouse soup is most commonly made with bacon, sausage, and beans, but there are different variations.
An omelet is a dish made from eggs that have been beaten, which are then fried in butter or in oil in a frying pan. Often, the omelet is folded halfway through cooking and is folded around fillings such as vegetables, chives, cheese, mushrooms, or meat.
Different regions of the world have their own take on the traditional omelet, with different fillings and pans to cook the omelet on.
The onion is a very common vegetable used in many homes all over the world. Close relatives of the onion include garlic, shallot, scallion leek, and chives. They can vary in size, color, shape, and flavor, and are used in so many different meals.
Raw or cooked, onions add flavor to meals. Raw, onions are slightly spicy and add a tangy taste to dishes. When cooked, onions have a sweeter flavor that compliments dishes really well.
23. Onion Bhaji
An onion bhaji is similar to a fritter and is a spicy snack that originates from the Indian subcontinent.
Sliced onion is added to a batter made with flour, baking powder, salt, and spices. The onion slices are dipped into this batter and then deep-fried in oil. You can alter the heat level of the onion bhajis by adding more or less chili powder, so they are suitable for many tastes!
24. Onion Kulcha
Onion kulcha is a leavened bread that is similar to naan, which is more popular worldwide. Onion kulcha is leavened with baking powder and soda and then fried or cooked on a griddle. There is obviously onion included in the dough, to give it better flavor and texture.
This bread can be eaten on its own but is also popularly served with curries as a side dish.
25. Opera Cake
Opera cake is a traditional French cake. It is made with layers of almond sponge cake which has been soaked in a coffee syrup. These are layered with ganache coffee buttercream, and then the whole cake is coated in a chocolate glaze.
This elaborate sponge cake is absolutely delicious and has all the flavors you could want – almond, coffee, chocolate, and cream.
An orange is a fruit which is part of the citrus species. Oranges, as the name suggests, are orange both inside and out. They are a good source of vitamin C and can be eaten fresh or squeezed to make fresh orange juice, which many people enjoy with their breakfasts.
Oranges first grew in South and East Asia, but are now grown all over the world. Not only can oranges be enjoyed fresh and as juice, but they can be preserved to make marmalade and other jams and preserves.
An orangelo is a hybrid fruit that is a cross between a grapefruit and an orange. This fruit spontaneously grew on its own in shade-providing trees grown in coffee plantations in Puerto Rico.
The shape of an orangelo can be either pear-shaped or round, with a yellow rind and a citrus flavor.
Oregano is a flowering plant that forms part of the mint family. The small leaves of the plant are harvested and used as a herb. It is sometimes referred to as wild marjoram.
Oregano is popularly used in Italian cooking, in dishes such as pasta and pizza, but it is also popular in meals all over the world.
Other than being used to flavor meals, oregano has some great medicinal benefits, one such being potent antibacterial properties. It contains thymol and carvacrol, which help to fight against infection. The antioxidants in oregano also help prevent cell damage.
You can also enjoy a good helping of fiber, vitamin K, iron, manganese, vitamin E, tryptophan, and calcium in oregano!
29. Oregon Grapes
Oregon grapes are not necessarily grapes but are berries that taste nothing like grapes. They have a very tart taste and are rich in vitamin C. The stem of the plant is used to make medicine, and the actual berries themselves are used to treat stomach ulcers, reflux, and stomach upset.
Many people use Oregon grapes to cleanse their bowels. Some also use the bark and root of the plant to treat itchy, scaly skin, eczema, and other conditions.
An Oreo is an American sandwich cookie that consists of two chocolate wafers that have a sweet crème filling between them. The flavor of the wafers do not have to be chocolate and can be a wide variety of flavors, but chocolate is the most popular.
Oreos are considered the best selling cookie brand in America, and can also be used to make desserts and bases for sweet treats as well!
Some of the other flavors available are strawberry, vanilla, mint, and even pumpkin pie!
31. Orgu Peyniri
Orgu Peyniri is a type of braided cheese, which is made from strips of incredibly elastic cheese that are wound together in strands to form a braid.
The cheese is most commonly made from cow’s milk and is ripened in brine. The cheese is sometimes soaked in cold water to soften it and to remove extra salt. The braided cheese has a mild flavor that goes well with many dishes.
An oroblanco, or oro blanco, is a sweet seedless citrus fruit which is a hybrid fruit, similar to a grapefruit.
In order to eat an oroblanco, you need to peel the fruit and segment it, or cut it in half and scoop the fruit out. The light flesh has a deliciously sweet taste, which can be compared to a blend of an acidless pomelo and a white grapefruit.
The ortanique is a natural tangor, which is a citrus hybrid of the mandarin orange and the sweet orange. It is more popularly known as a tangor around the world.
It has a thick rind which is easy to peel off by hand, with bright orange pulp that is both sour and sweet, and full-flavored with citrus goodness.
Ortaniques are most commonly eaten fresh, with the rind being peeled off and the flesh segmented off to be eaten.
Ossobuco, or osso buco, is a traditional specialty dish from Lombard, which consists of cross-cut veal shanks that have been braised for a few hours with wine, broth, and vegetables.
Once cooked, ossobuco is popularly garnished with gremolata and can be served with polenta or risotto alla Milanese, depending on where you are enjoying the ossobuco.
It is considered a make-ahead dish, as it tastes so much better the next day, once the flavors have been able to sit and blend together, and really come to life.
Traditionally, ossobuco is made with veal shanks, but beef shanks are perfect to use as well, as long as there are marrow-filled shin bones to add flavor to the dish.
35. Ostriche Arrosto
Ostriche Arrosto is a classic dish. It consists of oysters that have been broiled with parsley, breadcrumbs, oregano, olive oil, and lemon juice.
Oysters are not commonly grilled, but grilling them in this dish, with the lemon, garlic and breadcrumbs really does bring out the wonderful flavors and make it a great appetizer.
36. Ovos Moles de Aveiro
Ovos Moles de Aveiro is a Portuguese delicacy made from egg yolks, sugar, and sometimes with chocolate as well.
These egg yolk sweet treats have a paper-thin wafer shell that is filled with a creamy mixture of the egg yolk and sugar. The shapes of the Ovos Moles (as they are otherwise known) are inspired by Aveiro’s close connection to the ocean and sea life, with the shapes representing shells and fish.
The sweets are so gorgeously made that they can be quite difficult to eat, you want to keep them on display!
Owofibo is a Nigerian oil soup which is made from blended tomato which is mixed with akun and palm oil.
The soup has a bright orange color, but the recipe and method of preparation can change in different regions, with a few variations of the recipe being found. However, it is a simple soup and is served with a side of bread or local fried dough.
38. Oxford Blue
Oxford Blue is a type of cheese that is produced in Burford, Oxfordshire. It is a blue cheese which is full-fat and semi-soft and is a Stilton-type cheese. It has a creamy texture and a sharp clean flavor.
The Oxford Blue cheese has won many awards at cheese award shows, showing the great taste and respect this cheese has. The cheese is made from pasteurized cow’s milk and is left to mature for between 8-12 weeks.
The cheese can be eaten on its own, on crackers, or used to make sauces or dressings. It is a wonderfully flavored cheese that has distinctive notes that many enjoy.
Oxtail is the name given to the tail of cattle. An oxtail typically weighs between 7 and 8 pounds, and it is skinned and cut into short lengths to be sold.
The most popular way to use oxtail is to make oxtail stew, which consists of broth, tomatoes, wine, and other vegetables. This is usually left to cook for a long period, to soften the oxtail so the meat falls off the bone.
Many might not think that oxtail is a cut of meat you would normally use, but if cooked right, oxtail is rich, soft, flavorful, and full of good marbling. Used for soups, stews, and main courses, if you cook oxtail right, it might become one of your favorite cuts to use!
40. Oyster Sauce
Oyster sauce is, as the name describes, made from oysters. It is made with a mixture of caramelized oyster juice, which is a byproduct of cooking oysters for a long time in water, salt, sugar, and soy sauce which is thickened, sometimes with cornstarch.
Oyster sauce tastes similar to a blend of soy sauce and barbecue sauce and is both sweet and salty. It is full of the umami flavor we all love and is less salty than soy sauce. The saltiness comes from the brine of the oysters, with the sweet flavor being complex, sometimes with a hint of caramel.
Oyster is a common name given to a number of salt-water mollusk families that live in marine habitats.
Oysters have been eaten since prehistoric times, and are also popularly used as aphrodisiacs. They are most commonly eaten raw, served over ice. They are served in a half shell with a squeeze of lemon or Tabasco sauce, sometimes with shallot vinaigrette as well.
Instead of swallowing oysters whole, you should chew them to savor their full flavor profile. The oyster liquor in the shell should be enjoyed as well, so don’t leave that sitting in the shell to go to waste! Make sure the oysters are chilled and served on crushed ice so they are as fresh as possible.
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