I know you can probably name a dozen Foods That Start With An O. I’m sure you’ve cooked with your fair share.This list will contain many foods that you are familiar with, but I have added some fun exotic options for those looking to expand their palate a bit.
Here Are 30 Different Foods That Start With An O.
1. Oranges
Oranges are a wonderful citrus fruit that doesn’t get enough love if you ask me.
Sure, lemons are great, but I much prefer the sweetness of this big, shiny fruit.
They are excellent when freshly squeezed and will enhance many dishes with just one squeeze.
I like to use oranges and chili peppers on my salmon for a nice sticky, spicy finish.
But you can also use oranges in baking, and they go particularly well with dark chocolate!
2. Orange juice
Having lived in southern Spain for a few years, I can tell you that oranges prefer a warm climate.
That’s why almost every box of Olympics comes from Florida!
Depending on the type of orange used – blood, navel, Valencian, clementine or tangerine – you could have something sweet, tart or even slightly bitter.
3. Omelet
Omelettes are fried egg dishes that you usually see served for breakfast.
They are made by beating eggs in a bowl before adding them to a hot skillet with butter or oil.
In most cases, you’ll see vegetables, meat, and cheese placed in the middle, and the omelette is folded in half to serve.
4. Olives
Due to the stone inside, olives are actually classified as a fruit.
They are not sweet, although they are closely related to mangoes, peaches and cherries.
Not only will olives add wonderful flavor to a dish, but they are also packed with vitamin E and other antioxidants.
Olives are usually seen in one of three colors: black, green, or purple. The truth is that the color is just to show how ripe they are.
They all start out green and will deepen in color as they mature.
5. Olive oil
As the name suggests, olive oil is made by harvesting and pressing olives.
The oil is released and extracted for a tasty cooking oil with many health benefits.
Since it has a lower smoke point than regular cooking oil, it is best used for light frying and salad dressings.
6. Olive oil cake
Many cakes use oil in place of butter for moisture, and when using olive oil you can easily swap it out on a 1:1 basis.
However, you should be aware that even if you reduce saturated fat, using olive oil over a neutral oil will affect the flavor of the crumb.
In many cases, this will add a lemon-almond note to the cake, which is why these recipes usually add lemon zest or almond extract.
7. Oatmeal
Made from ground, flattened, or rolled oats, you’ll typically see oatmeal served for breakfast.
But the oats you choose will greatly affect the outcome.
Steel cut oats will take longer to cook (15-20 minutes) and usually need to be soaked before for a softer texture, where rolled oats will be ready to use in minutes.
It’s healthier to opt for unsweetened rolled oats and add ingredients to bulk them up, such as honey, brown sugar, or chopped nuts.
8. Oreos
Who hasn’t accidentally eaten a whole packet of Oreos while watching the latest show on Netflix? No, just me?
Oreos are a delicious combination of deep chocolate cookies with a light and sweet cream filling.
They come in doubles for those who can’t get enough, and even in different flavors.
They have brownie, chocolate-hazelnut, mint, golden, and birthday cake, to name a few. What is your favourite?
9. Octopus
There are about 300 species of octopus, each with a soft body and eight legs.
When it comes to eating them, depending on the size, you’ll need to remove the beak (who knew?), intestines, and ink sac.
Don’t worry; the butcher/fishmonger can do all of this for you.
The trick to cooking octopus is to go slow and easy to keep it from getting rubbery.
10. Oysters
Oysters are molluscs that live in salt water and are usually harvested at low tide.
They have a very distinct buttery, salty, and sometimes sweet flavor. If they have a strong fishy smell, they are not good.
Most people avoid oysters because of their slimy appearance and cold, slimy texture.
If you’re looking to try them but want to avoid the inconvenience, try this recipe for Grilled Oysters in Chili Butter.
11. Orange peppers
Like olives, peppers start out all green and change color as they ripen.
The longer they stay on the vine, the darker their color will become and the more expensive they will be.
Orange peppers have a much sweeter flavor than green peppers, but they still have the same nice crunch.
12. Okra
Okra is a pod commonly used in Caribbean and Indian cuisines.
It is full of very sticky, slimy and not always pleasant white seeds.
It can be boiled, fried, or tossed into soups and stews for extra nutrients.
But if texture is an issue for you, this Cracker Barrel Fried Okra is perfect!
13. Oat milk
Oat milk is a fantastic dairy-free alternative to milk for vegans and those who are lactose intolerant.
You can make oat milk at home simply by mixing oats with filtered water (and any sweeteners you like) and letting it strain.
14. Oregano
Oregano is an aromatic herb most often used in tomato-based recipes, such as pizza sauce or pasta.
It can be quite peppery and has amazing antibacterial properties.
Many people use the oil when they have a cold (oregano oil, not essential oil).
15. Oatcakes
Oatcakes are like a cross between a flatbread and a cracker.
They contain mostly oats and are prepared on the griddle rather than baked.
These Scottish cakes are very versatile and can be used as bread, with soup, or as crackers with cheese and meat.
They have more flavor than a rice cake and are a bit denser.
Try making your own with this simple recipe.
16. Onion
Onions are root vegetables that grow underground in a bulb.
There are so many varieties including sweet, red, shallow, green, spring and even leeks.
Each one will enhance your next meal, but they each have slightly different flavors.
For example, red onions are best served raw and have an excellent peppery taste.
On the other hand, shallots are excellent when they are soft and will add sweetness to your dish.
17. Oxtail
Oxtail is the tail of cattle and is usually skinned and sliced for stews.
It can be quite expensive because it’s so specialized and requires more work from the butcher.
Also, there are far fewer of them on the cow, making it rarer.
Try this recipe for Jamaican oxtails. It should be cooked over low, slow heat to achieve a delicious texture that falls off the bone.
18. Oblea
Oblea is a thin waffle cookie sandwiched with a sweet filling. They are very popular in Spain and Latin America.
Usually filled with dulce de leche, you can also find them with jam or whipped cream.
19. Eggs in Meurette
This French dish is very popular in Burgundy and features a poached egg with a deep, rich sauce and garlic toast.
Made with red wine (from Burgundy, of course), bacon, onion and brown butter, it packs a punch.
20. Ogbono Soup
This soup comes from Nigeria and uses Ogbono seeds, which are dried African mango seeds.
Traditional recipes will use meats including beef, goat, cowhide and tripe. But you can use ground beef if you prefer.
21. Ogi
Ogi, also known as akamu or pap, is a Nigerian custard made from ground corn.
The corn must be soaked and left to ferment, which will give it a bitter taste.
It is usually eaten for breakfast with sugar or honey added to the mix.
It can also be pressed into balls and flavored, much like mochi.
22. Oil Down
This stew is the national dish of Grenada, a beautiful little island in the Caribbean Sea.
It usually contains breadfruit (jackfruit), salted meat and vegetables cooked in a mixture of coconut milk and various herbs and spices.
The tradition is that this is done in a large pot, allowing the whole town to bring something.
That’s why there isn’t just one recipe but rather a melting pot of great options.
23. Okroshka
Okroshka is a cold soup from Russia that contains eggs, crunchy raw vegetables, boiled potatoes and a kind of cooked meat.
Between sour cream, vinegar, and dill, this soup is bursting with tangy flavor.
24. Olallieberry
Olallie berries are sweet and tart, with flavors similar to blackberries and plums.
It was developed by crossing blackberries with logan berries and young berries and can be used in place of most berries for a juicy, tart taste.
25. Onion Bhaji
These delicious Indian snacks are a simple mix of minced onions and a spicy paste.
They should be prepared with gram/chickpea flour for a stronger flavor.
The spice mix will vary from chef to chef, but it usually includes turmeric, chili, and cumin.
26. Oolong
This tea is made from the leaves of the Camellia sinensis plant and is an excellent compromise between black tea and green tea.
It can taste floral, sweet, fruity, and even a bit grassy, depending on how it’s made.
27. Orzo
Although it may look like rice, orzo is a type of short grain pasta.
It can be cooked like your rice or pasta – boiled until tender – or some like to cook it like risotto, lightly frying it before gradually adding liquid.
You can even get flavored varieties, including sun-dried tomatoes and spinach, for a colorful option.
28. Oxheart Cherry
These heart-shaped beauties are both soft and sweet.
They can be used in most cherry recipes, the only real difference being their size and shape.
29. Opera cake
This stunning French pastry is a small layered cake.
It usually contains an almond sponge that is dipped in coffee syrup and covered in ganache and coffee/buttercream frosting.
The name is believed to come from the designer’s wife, suggesting it resembled the Paris Opera.
It should have six layers, each of the same depth, and a shiny chocolate frosting on top.
30. Okonomiyaki
If you are looking for a delicious, tasty and quick dinner, this Japanese pancake is for you!
The base is made from flour, eggs, shredded cabbage and usually contains protein, like pork belly.
When crisp, it is served warm with various savory sauces drizzled on top. Make your own with this amazing recipe.
