With October right around the corner, you can have an “O” themed dinner party! Here’s fifty foods that start with O.
50 Foods That Start With The Letter O
1.Oat Milk
Derived from oats, this plant milk is a tasty alternative to dairy. It’s great for people who are lactose intolerant or vegan! It has a strong oatmeal like taste, but you can buy it in different flavors.
2.Oatcake
An oatcake is like a flatbread made with oats. Oatmeal is the primary ingredient involved, but you can add flour if you like. You can cook oatcakes on a griddle or in the oven, and serve with a topping of your choice. Honey is a popular option!
3.Oatmeal
This popular breakfast food is served around the world! It’s cheap and easy to make, and popular with a variety of toppings. You can serve with fruit, yoghurt, or anything you like.
4.Oats
These soft grains are the basic ingredient for oatmeal, oat cakes, and plenty of other foods. Oats are also commonly used to feed livestock, but you can also enjoy their health benefits by eating rolled oats for breakfast.
5.Oblea
This traditional Latin American dessert is made from thin wafers with a sugary filling. You’ll often find homemade oblea with fruits and jams, and they’re often served alongside marmalade, chocolates, or even a condensed milk topping.
6.Obusuma
Obusuma originates in Kenya, where locals combine corn flour with water and make a form of porridge. It’s a classic carb often treated like rice - not a meal in itself, but to accompany curry or meat.
7.Octopus
Not everybody likes eating octopus, but these crazy creatures are consumed around the world. Different cultures have different approaches to serving octopus, usually involving the head or arms. Best consumed fresh with a simple dressing of garlic, lemon, and parsley or coriander.
8.Oeufs en Meurette
This dish originates in the Burgundy region of France. It’s made from eggs with bacon, mushrooms, and baby onions, served in a bourguignon or meurette sauce. This is a hearty meal perfect for winter, and can be served as appetizer or a main.
9.Ogbono Soup
In Nigeria they grind up dried ogbono seeds to make this soup. Different regions of Nigeria will have their own variation of this dish, which frequently features a meat as well as the flavorsome ogbono seeds.
10.Ogi
Another Nigerian dish, made from fermented maize, millet, or sorghum. It has a sour mash taste that some say reminds them of whiskey. Not surprising considering ogi is essentially half-made whiskey - just take away the years of aging and distilling!
11.Oildown
A one-pot stew of meat or fish in coconut milk with root vegetables, this is the national dish of Grenada. The name comes from the slow process of simmering the coconut milk down until it infuses its oil into the meal.
12.Oil Palm
This vegetable oil comes from the oil palm tree, and is found in a wide variety of processed foods.
13.Okra
Okra is a staple of Afro-American soul food! It’s a “superfood” packed with vitamins and minerals. You can roast it, mash it, sautee it, or even serve okra in a salad.
14.Okroshka
You wouldn’t expect cold countries to produce cold soup, but this dish comes from Russia. This hardy mix of vegetables, eggs, potatoes, and cooked meat (usually sausages or ham) is a classic Russian dish.
15.Olallieberry
This exotically named berry is really similar to the blackberry in looks and taste.
16.Olive all’ascolana
This antipasti dish is made from stuffed, deep-fried olives. The filling is often meaty, a combination of some meat, white wine, butter, and cheese. Delicious!
17.Olives
These tiny fruits are indelibly associated with the cuisine of the Mediterranean! Italians and Greeks have been eating olives since ancient times, and they are most commonly eaten spiced, brined, and even stuffed.
18.Olive oil
Olives are pressed, the oil is extracted, and this is the result. Olive oil has been made by hand or by tool in the Mediterranean for thousands of years. Accordingly, you’ll see olive oil in many recipes from the region, from pastas to salads and even a simple topping on bread.
19.Olivet Cendre
Hailing from the region of Olivet, this is a cheese made from cow’s milk. It must be collected in spring, when cows graze by the river, and then coated in ashes and mold.
20.Ollie
This is a French soup of bacon, sausages and beans.
21.Omelet
Who doesn’t love an omelet? Originally French, this dish of beaten, fried eggs is consumed all over the world. You’ll often find it with a variety of fillings, and you can really customize the omelet to your own taste.
22.Onion
You’ll find onions in the cuisine of just about every culture. The onion is an aromatic vegetable used as the flavor base for a truly broad array of dishes. Served raw, onion can be tangy or sour, but cooked onions are sweet.
23.Onion Bhaji
This is an Indian onion fritter, a fried treat of latticed onions. Like most Indian food, the bhaji is delicately spiced, and can range from mildly aromatic to tongue-scorching spicy.
24.Onion Kulcha
This bread is like naan, with onion included in the dough. It provides a flavor and texture to the bread that it wouldn’t have without onion. Kulcha is most often served alongside a curry, just like naan.
25.Opera Cake
This is an almond sponge cake from France. The almond sponge is soaked in a coffee syrup, layered with ganache coffee buttercream, and coated in chocolate glaze. This decadent treat is a perfectly balanced dessert and best eaten in smaller amounts to truly appreciate its depth of flavor.
26.Orange
A delicious citrus fruit! You can eat orange raw, grill it for a salad, or squeeze it to make juice.
27.Orangelo
This is a hybrid of the orange and tangelo. They’re a little bigger than regular oranges, with a unique flavor. Some are even shaped like a pear!
28.Oregano
Would any Mediterranean dish be complete without this staple herb? Oregano is a member of the mint family and grows wild in Italy. It’s popularly used to flavor meats, sauces, and pizzas.
29.Oregon Grapes
Oregon grapes aren’t really grapes. They’re berries, with an extremely tart taste. They’re high in fiber and vitamin C, and are used more for medicinal value than taste. Some people take oregon grapes for stomach issues.
30.Oreos
Who doesn’t love these little black and white cookies? Chocolate biscuits with cream in the middle, oreos are the best selling cookies in America.
31.Orgu Peyniri
This is a braided cheese! It’s made from strands of elastic cheese, which is then braided. It’s soft and mild thanks to being made from cow’s milk and ripened in a brine.
32.Oroblanco
This small, pale citrus is a seedless fruit. It’s a hybrid between pomelo and grapefruit. It’s very sweet, and unlike many citrus fruits its flavor isn’t very acidic.
33.Ortanique
This tangor occurs naturally, a hybrid of mandarin and orange. It’s also known as tangor in some parts of the world. It has a sweetly tart flavor, and is usually eaten fresh rather than cooked or juiced.
34.Ossobuco
This dish, native to Lombard, is made from braised veal shanks. Often the shanks are cooked for a few hours with vegetables, wine, and broth. The bone of the shank is left in to give body and texture to the broth, and can be served with a variety of carbs including polenta or risotto. It’s always best to make ossobuco in advance, because it tastes better the longer it’s allowed to hang out.
35.Ostriche Arrosto
Broiled oysters, flavored with parsley, breadcrumbs, oregano, olive oil, and lemon juice. This has a fresh, Mediterranean flavor, and works best with fresh oysters. The creamy texture of the oyster contrasts wonderfully with the brightness of the other ingredients.
36.Ovos Moles de Aveiro
This sweet treat, native to Portugal, is made from eggs, sugar, and sometimes even chocolate. They’re served in a thin wafer shell, which you can crack to reveal the creamy sweet egg mix in the center! They’re designed to resemble shellfish, representative of the Aveiro region’s rich seafaring heritage.
37.Owofibo
This oil soup is native to Nigeria. Tomato is blended with palm oil and akun, and like many Nigerian dishes its preparation and precise ratios of ingredients.
37.Oxford Blue
This cheese is native to Oxfordshire in England! Its creamy texture belies the sharp tang of its flavor. Oxford Blue is made from cow’s milk, matured for two or three months, and because of its distinctive flavor it can be eaten on its own or with crackers.
38.Oxtail
Exactly what it sounds like. The tail of cattle, usually made into a stew or otherwise slow cooked. Oxtail, when prepared by an expert, will fall off the bone, becoming soft and highly flavored. It’s a great meat for stewing.
39.Oyster Sauce
This salty sauce gets its flavor (and name) because it’s made from oysters. Oysters are slow-cooked with water, salt, sugar, and soy sauce, and this liquid is caramelized and sometimes thickened. It isn’t quite as salty as soy sauce, but retains the briny saltiness of its namesake.
40.Owofibo
This oil soup is native to Nigeria. Tomato is blended with palm oil and akun, and like many Nigerian dishes its preparation and precise ratios of ingredients.
41.Oyster
Oysters are saltwater shellfish, and have been eaten for hundreds, if not thousands, of years. They can be served raw, with a vinaigrette, smoked, grilled, or with bacon and worcestershire sauce. Some people prefer to chew the oyster and enjoy its unique flavor, others are more inclined to swallow the oyster whole.
42.Oolong Tea
This traditional Chinese tea comes from the same plant as green tea. The plant is withered under direct sunlight, twisted and turned. Different oolong teas are made from different cultivars of the tea plant. One particular tea preparation process is called the Gongfu Tea Ceremony.
43.Ocean Perch
This ocean-dwelling perch has a delicious, nutty flavor. Its flesh is firm and you can even eat the soft ocean perch skin!
44.Ochazuke
This is a Japanese dish of hot green tea poured over cooked white rice, which will often see savory ingredients like umeboshi or tsukemono added.
45.Onigiri
These are balls of cooked rice with a filling in the center. It’s a sandwich, Japanese style! You can eat pork, chicken, or vegetable onigiri, or make your own!
46.Oritang
This dish is a slow-simmered stew of duck and vegetables. Highly aromatic and bursting with flavor thanks to the duck’s fatty flesh.
47.Olan
This Indian dish is native to the Kerala region. It’s made with white gourd, which is curried with coconut milk and ginger, seasoned with coconut oil.
48.Oshiruko
This dish is a sweet red bean soup, served warm. It’s often served with rice cakes on the side to soak up the delicious broth and give some body to the bean soup.
49.Omurice
This Japanese version of the omelet, like many other Japanese foods, is subtly flavored and prepared. It’s an omelet filled with fried rice, and you can add your own ingredients to your preference.
50.Ohitashi
This dish featured boiled leafy greens, which are then chilled and flavored with soy sauce and a garnish. Ohitashi often uses spinach, but you can try kale or another leafy green of your own choosing.
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