 Oat Flour |
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 Oat bran: outer layer of the oat kernel, it is a source of dietary fiber used in pastries.
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Oat flour: fine flour made from dried oats.
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Oatmeal: the cereal itself commonly flattened into flakes or for baking.
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 Oatmeal |
Okra: small green vegetable pods and when it is cooked is used as a thickening agent.
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Okara: residue of a soybean curd used into the Japanese cuisine in many soups, vegetable dishes and salads.
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Okashi: also called kashi and it is used in the Japanese pastry.
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 Okra |
Okolehao: best known as Oke. It is a Hawaiian liquor made from a mash of the ti plant, similar to rum.
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Olallie berry: similar to the blackberry, and excellent to make jams and jellies.
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 Olallies |
Olivada: Italian combination of Italian black olives, olive oil and black pepper.
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Olympia oyster: small oyster from the Pacific Coast with excellent flavor.
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Omelet: mixture of eggs with cheese, ham, onions, tomatoes, peppers, herbs, and including sometimes water and/or milk, cooked in butter. There are also sweet omelets with are filled with jelly.
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 Olympia oyster |
On the half shell: raw oysters served on the bottom shell only added with some condiments like lemon juice, tabasco sauce, cocktail sauce, vinegar, etc.
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Opah: also known as Moonfish. It has rich and pinkish flesh, full flavored and fine texture being useful for baking, poaching and steaming.
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Open dating: period of time that any food product can be consumed.
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 Opah |
Organic food: any food that is cultivated naturally, it means without using chemicals including fertilizers, insecticides, or additives.
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Orgeat syrup: sweet syrup product of mixing almonds, sugar and rose water or orange flower water.
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Orzo: tiny pasta in shape of rice and smaller than a pine nut used in soups and as rice substitute.
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 Ozoni |
Ouzo: sweet liqueur with anise flavor served mostly with water and used as an aperitive.
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Oxtail: beef or veal tail which is commonly used in Mexican foods due to its rich flavor.
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Ozoni: Japanese soup served at New Year's festivities.
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