41 Foods That Start With O

Which foods begin with the letter O?

This list has 41 food items that begin with the letters O! If you’re trying to find out more about the latest ingredients, meals, or sweets, this list is the ideal starting point!

1. Oat Milk

Oat milk is made from whole oats and is plant-based milk. This plant matter is extracted by water and has a smooth texture and the flavor of oatmeal.

Oat milk is available in different flavors and the choice between sweetened or unsweetened according to your preferences. It is a well-known alternative to dairy and offers numerous health benefits too.

2. Oatcake

Oatcakes are similar to a cracker or biscuit and may look like the appearance of a pancake. This is an oat-based flatbread made with oatmeal as the primary ingredient, however, it could also be made with wholemeal or plain flour as well.

Oatcakes are typically cooked on a griddle. However, they are also made into cakes in ovens too.

3. Oatmeal

Oatmeal is made up of hulled oatmeal, which has either been milled or cut with steel. Oatmeal is an easy and simple breakfast that you can make It is also capable of adding a variety of ingredients to oatmeal, making it a delicious breakfast.

Oatmeal is a good source of fiber for better digestion and by adding fruit and nuts to oatmeal you can boost the amount of fiber. It is possible to purchase oatmeal plain or with a flavor.

4. Oats

Oats are a type of cereal grain that is grown and harvested and mostly used to make oatmeal and oatmeal milk. But, they are often used for animal feed.

There are numerous ways to eat oats whether it’s oatmeal for breakfast, oat milk in your morning coffee, or adding oatmeal to your cookie recipe to give it added flavor.

5. Oblea

Oblea is a typical dessert from Mexico as well as other Latin American countries. Oblea is a dessert made of thin wafers that have an incredibly sweet filling. The dessert can contain dulce de leche and arequipe. Many people create obleas at home using cheese, jam, and whipped cream or fruit fillings, too.

They could be served alongside marmalade raspberry sauce, chocolate, coconut, cheese or even condensed milk.

6. Obusuma

Obusuma is a typical Kenyan dish that is prepared using cornmeal (maize flour) and is cooked using hot water to ensure it reaches the consistency of a porridge.

It’s served along with other dishes, like curries and stews, but it is also added to the mix with sugar.

7. Octopus

Different cuisines offer the octopus in various ways. The body and arms of the octopus can be prepared and served in various ways. Sometimes, however, the octopus can be prepared or eaten live.

While octopus might not seem appealing when it is cooked but it is a tasty dish that can be enjoyed by itself, grilled or fried, as salad, or in a broth. It is extremely versatile!

8. Oeufs En Meurette

Oeufs en Meurette is a traditional Burgundian dish made of poached eggs as well as meurette or bourguignon sauce.

It is consumed as an appetizer as well as the main course and is served with crisp routes to give an extra crunch. In addition to poached eggs, this dish is made up of bacon lardons, mushrooms, and baby onions.

9. Ogbono Soup

Ogbono soup is an Nigerian dish that is made from dried, ground ogbono seeds. There are many versions of the soup according to the region you live in.

Ground ogbono seeds are utilized to make the soup thicker and provide the soup with a darker color as well. Meat is often added to soups to add some flavor.

10. Ogi

Ogi is a fermented cereal dessert that is that is made in Nigeria. It is typically made of millet, maize, or Sorghum.

The grains are then immersed in water, often for as long as three days. They are milled in a wet manner and separated from any husks. The result of the mill is left to ferment over three days till it is sour in flavor.

11. The Oil Down

It is the national meal from Grenada, Oil Down is a single-pot meal consisting of salted seafood or meat stewed using coconut milk. Starchy tubers and root vegetables are also included in the stew.

Certain spices and herbs add spice and herbs to the dish to enhance the flavor and add depth. The coconut milk is simmered till it lets out its flavorful oil into the dish This is the reason for is where the Oil Down name comes from.

12. Oil Palm

Oil palm is a palatable vegetable oil derived from its fruit, which is part of the palm tree. It is cooking oil, however, it is often employed in food processing to make cereals, bread, pastries, chocolate margarine, and peanut butter.

It can also be found in cleaning products, shampoo cosmetics, as well as other personal items.

13. Okra

Okra is a plant that thrives in warm weather which is also known under the term “ladyfingers”. It is a great source of antioxidants, minerals as well as fiber, and vitamins.

Okra is cooked in many ways. It can be cooked or served as salads cooked with garlic, or sauteed along with other vegetable.

14. Okroshka

Okroshka is a cold soup that originated in Russia. It’s a mixture consisting of eggs, raw vegetables, boiling potatoes as well as cooked meat that could include sausages, beef Ham, veal, or ham. Kvass is often added the soup if it contains Ham, and it is a non-alcoholic drink made of fermented black or rye.

15. Olallieberry

The olallieberry taste is similar to blackberries, with the perfect balance of sweetness and tart. It doesn’t have a hollow middle and the whole fruit remains in its original form when the berry is harvested. It is extremely tender and succulent!

16. Olive All’ascolana

Olive all’ascolana, also known as olive ascolane is an Italian dish, which originated in Marche that is famous for its deep-fried snacks. It’s an antipasti meal serving in a dish that is served as an appetizer. It is made up of olives that are stuffed with a meaty filling that is then fried and breaded. deep-fried.

The stuffing is made with a variety of meat, and may also contain white wine, parmesan and butter too.

17. Olive Oil

Olive oil is made of olives, which are then crushed and then the oil extracted. Olive oil comes in a variety of quality, like extra-virgin olive oil and a blend of olive oil.

It is an important part of the Mediterranean diet and is high in antioxidants. Olive oil is utilized for cooking and also to make sauces and dressings. It is also drizzled over salads and pizzas to add flavor. Olive oil that is extra virgin can be thought to be the healthiest as it is a pure form.

18. Olives

Olives are small fruit that grows in olive trees. They are believed to belong to the group of stones that includes peaches, cherries as well as mangoes, almonds, and cherries.

Olives are rich in vitamins E along with antioxidants. They can be consumed raw, however, they are typically salted, and then spiced. Olives are also used in the production of olive oil. It is a favorite in many kitchens across the globe.

19. Olivet Cendre

Olivet Cendre is a French cheese that comes from the area of Olivet located in the Loire River. This Olivet Cendre cheese originates of cow’s milk that is collected in the springtime, when the cows roam along the banks of grassy Loire. It is believed that their milk is the most flavorful in this season.

After it is made the cheese is allowed to mature for at least one month, and then it is sprayed with ashes and mold that gives the cheese a spicy flavor.

20. Ollie

Ollie is one of the French soup, also known as potee, that is made with different meats and vegetables. This soup for the farmhouse is often made using sausage, bacon, and beans, however, there are many varieties.

21. Omelet

An omelet is a food comprised of eggs, which are battered and then cooked in butter or oil in the frypan. Most often, the omelet is folded at the halfway point of cooking and then rolled around with fillings, such as cheese, vegetables, chives, and mushrooms or meat.

Different regions around the globe are different and have their own unique take on the traditional omelet. They use various fillings and pans to cook the omelet.

22. Onion

Onions are a widespread vegetable in households across the globe. Its closest relatives include garlic, shallot leeks, scallion, and chives. They vary in size in shape, color and taste. They can be used in a variety of diverse dishes.

When cooked or raw onions are a great addition to dishes. When raw, onions can be spicy and impart a distinct flavor to food items. If cooked, onions possess an apricot-like flavor that complements dishes very well.

23. Onion Bhaji

An onion bhaji has a similarity to a fritter and is a spicy food that is a product of the Indian subcontinent.

Sliced onions are added to batter that is made from flour baking soda, salt and other spices. Slices of onion are submerged into the batter before being cooked in oil until crispy. It is possible to alter the level of heat in the onion Bhajis by using either more or less chili powder which makes them appropriate for all preferences!

24. Onion Kulcha

Onion Kulcha is a bread leavened which is similar to naan which is more popular in all countries. Onion kulcha can be leavened by baking soda and baking powder, and then cooked or fried on an grill. There is definitely onion in the dough for better taste and texture.

This bread can be enjoyed by itself, but it is also served with curries as an appetizer.

25. Opera Cake

Opera cake can be described as a classic French cake from France. It is made of a layer of the cake made of almonds, which is then soaked in coffee syrup. The cake is topped using a ganache-based coffee buttercream and the entire cake is sprayed with the chocolate glaze.

This rich sponge cake is delicious and comes with everything you can desire – coffee, almonds chocolate, cream, and almonds.

26. Orange

A fruit called an orange that belongs to the species of citrus. The name, which is a reference to oranges implies, is orange both inside and outside. They’re a rich supply of Vitamin C. They can be consumed fresh or squeezed for fresh juice of oranges that lots of people love in their breakfasts.

The first oranges were grown throughout South as well as East Asia, but are nowadays grown across the globe. Oranges can be consumed fresh and as juice, but they can also be preserved and used to make jams, marmalade, and preserves.

27. Orangelo

Orangelo, also known as an orangelo hybrid that is the result of crossing citrus and a grapefruit. The fruit grew spontaneously on its own within shade-producing trees in cafes in Puerto Rico.

An orangelo’s shape may be pear-shaped or round and has a yellow skin and a flavor of citrus.

28. Oregano

Oregano is a flowering plant that is an element of mint family. The leaves that are small that form the leaves are collected and used as a plant. It is often called wild marjoram.

Oregano is commonly utilized in Italian cuisine, particularly in recipes like pizza and pasta, however, it is also a popular ingredient in many meals across the world.

In addition to being used to flavour dishes, oregano can also provide amazing medicinal properties, one of which is its potent antibacterial properties. It has carvacrol and thymol which aid in fighting against infections. Oregano’s antioxidants aid in preventing cell damage.

Additionally, you can enjoy the benefits of fiber as well as vitamin K, manganese, iron, vitamin E, tryptophan, as well as the calcium found in oregano!

29. Oregon Grapes

Oregon grapes aren’t actually grapes, but they are berries that do not taste like grapes. They have a tart flavor and are high in vitamin C. The stem of the plant can be utilized to make medicines, as well as the actual berries serve to relieve stomach ulcers, reflux as well as stomach upset.

A lot of people utilize Oregon grapes to clean their intestinal tracts. Others also utilize the roots and bark in the plants to relieve the itchy, scaly skin of eczema, as well as other ailments.

30. Oreos

The Oreo can be described as one of the American sandwich cookies that are made consisting of chocolate-covered wafers which are filled with sweet creme between the two. The flavors of the wafers don’t have to be chocolate and may come in an assortment of flavors, but chocolate is the most sought-after.

Oreos are thought to be the top-selling cookie in America They can also be used to create desserts and as bases for sweet treats too!

Other flavors are mint, vanilla, strawberry as well as pumpkin pie!

31. Orgu Peyniri

Orgu Peyniri is a type of cheese that is braided, and is made of pieces of extremely elastic cheese, which are then wound into strands, forming braids.

The cheese is typically made of cow’s milk and is matured in brine. Sometimes, the cheese is submerged under cold water for a few hours to relax it as well as to eliminate salt. The cheese that is braided has mild taste that pairs well with a variety of dishes.

32. Oroblanco

Oroblanco, also known as oro blanco is a sweet and citrus fruit with no seeds that is an hybrid fruit like a grapefruit.

For eating an oroblanco, you have to peel the fruit , then divide it, or cut it in half before scooping the fruit out. The flesh is light and has an incredibly sweet flavor, that can be thought of as an acid-free pomelo and white grapefruit.

33. Ortanique

The ortanique is a fruit, a hybrid of citruses, such as the mandarin orange and sweet orange. It is more widely known as a tangor all over the globe.

There is a thick, spongy rind that is easy to remove by hand, and is adorned with vibrant orange pulp that’s sweet and sour and full of citrusy goodness.

Ortaniques are usually consumed fresh and the rind is cut off and the flesh cut in half to be consumed.

34. Ossobuco

Ossobuco or osso buco is a popular specialty dish of Lombard that is made up of veal shanks cut cross-cut that have been cooked for a couple of hours using broth, wine, and other vegetables.

Once cooked, ossobuco will be often garnished with gremolata. It is served with risotto, polenta, or in Milanese according to where you’re enjoying your soup.

It is regarded as a prep recipe since it tastes better the following day when the flavors have had time to sit in a place and mix and truly become alive.

The traditional way to prepare ossobuco is with veal shanks. However shanks of beef are great to use provided there are marrow-filled shin bones that enhance the flavor of the dish.

35. Ostriche Arrosto

Ostriche Arrosto is a traditional dish. It is made up of oysters broiled in breadcrumbs, parsley oregano and olive oil as well as lemon juice.

Oysters are rarely cooked but grilling them in this recipe together with garlic, lemon, and breadcrumbs truly brings an amazing flavor and makes an amazing appetizer.

36. Ovos Moles De Aveiro

Ovos Moles de Aveiro is an Portuguese delicious dessert made of sugar, egg yolks and sugar and sometimes chocolate too.

The sweet treats made from egg yolks are made of a wafer-like shell packed with a smooth mix of egg yolks and sugar. The shape of Ovos Moles (as they are more commonly called) is influenced by Aveiro’s close ties to the sea and ocean life and the shapes represent seafood and shells.

The confections are so exquisitely created that they can be very difficult to consume and you’ll need to keep them in your display!

37. Owofibo

Owofibo is Owofibo is a Nigerian oil soup made from blended tomatoes mixes with Akun as well as palm oil.

The soup has a vibrant orange hue, however the recipe and the method of making it can differ across different regions, and there are several variations available. But, it’s an easy soup and is served with a slice of bread or regional baked dough.

38. Oxford Blue

Oxford Blue is a type of cheese made by the people of Burford, Oxfordshire. It is a blue-colored cheese that is full-fat and semi-soft and is a Stilton type cheese. It has a soft texture and a crisp refreshing flavor.

It is known as the Oxford Blue cheese and has won many awards at cheese awards shows, which demonstrates the excellent flavor and the respect that this cheese is able to earn. It is made from pasteurized cow’s dairy and allowed to mature for 8 to 12 weeks.

The cheese can be enjoyed as a snack, in crackers, and to make dressings or sauces. It’s a wonderful flavorful cheese with distinct notes that are enjoyed by many.

39. Oxtail

Oxtail is the title that is given for the cow’s tail. It is typically between 7 to 8 pounds and is then skinned, and cut into short lengths in order to be offered for sale.

The most common method to utilize oxtail is prepare a stew made of oxtail, which comprises tomato broth, broth wine, as well as other vegetables. It is typically cooked for a long time in order to tenderize the oxtail until the meat is able to fall away from the bone.

A lot of people don’t think an oxtail cuts is a piece of meat that you normally choose, but cooked correctly, oxtail can be tender, delicious, soft and full of marbling. The meat is often used for stews, soups and main dishes If you cook oxtail correctly, it could become one of your top cuts!

40. Oyster Sauce

The Oyster Sauce is as its name suggests, made from oysters. It is made from an amalgamation of oyster caramelized juice that is the result of cooking oysters over an extended duration in salt, water sugar, sugar, and soy sauce, which is then thickened, often with cornstarch.

Oyster sauce is similar to an amalgam of barbecue sauce and soy sauce. It is delicious and salty. It has the umami flavor that we enjoy and is not as salty as soy sauce. The saltiness is due to the brine from oysters and the sweet taste becoming complex, often with some caramel.

41. Oysters

Oyster is a popular term used for a variety of salt-water mollusk species which live within marine environments.

Oysters have been consumed since the time of prehistoric times they are also utilized for aphrodisiac purposes. They are usually consumed raw and served with an ice cube. It is usually served with a half-shell with an ounce of lemon or Tabasco sauce, occasionally with shallot vinaigrette too.

Instead of swallowing oysters in whole instead, chew them in order to enjoy their full-bodied flavor. The oyster’s liquor inside the shell is to be enjoyed too Don’t let that inside the shell to waste! Be sure that the oysters are chilled before serving on ice that has been crushed to ensure they’re fresh as you can get them.

Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.