It can be a real bummer if a kid asks you to name 15 foods that start with O in a row and fail to answer. You might think you know it all, but that might not be the case. What am I here for, then? This whole article is all about the foods that start with O.

Some foods that start with O are olives, ortanique, onion, okra, oyster sauce, oat milk, ouzo, olan, ohitashi, omurice, oblea, opera cake, obbattu, onigiri, omurice, and oritang.

The list of foods that start with O might surprise you. That’s because I was surprised when I found out that there were many dishes that I was unaware of. So, shall we explore the foods that start with O?

Fruits, Vegetables, Condiments, and Drinks That Start With O

Let us begin the list by talking about fruits, vegetables, condiments, and drinks that start with O:

1. Olallieberry

Olallieberry is an aggregate fruit that belongs to the Rosaceae family. It is a cross of blackberry, loganberry, and a youngberry. It has an appearance similar to that of a blackberry. It has a shiny exterior with a closed stem end.

Olallieberry was a cultivar developed by George F. Waldo for the United States Department of Agriculture at Oregon State University in 1949. It has a balanced flavor profile of sweetness, tartness, and a tender, juicy texture.

Due to its sweet-tart Taste, it can be used to prepare jams, milkshakes, smoothies, pies, tarts, and icecreams. This berry is a good source of many essential nutrients. Consumption of olallieberry helps in boosting the immune system, improves digestive function, and lowers blood pressure.

2. Oroblanco

Oroblanco or Oro Blanco is a large grapefruit that is a hybrid variety belonging to the Rutaceae family. It is a round or ovate-shaped fruit with a thick, spongy rind with yellow flesh and many seeds.

Oroblanco has a sweet taste with a rich aroma. It doesn’t have an acidic or bitter taste. The fruit is a cross of white-fleshed grapefruit and a pomelo.

Care for a fun fact? Oroblanco was first advertised under the name sweetie, indicating its sweet flesh. It is best suited for raw applications due to its flavor profile. It can also make sorbets, marinades, and flavor dressings. It is a good source of antioxidants, fiber, and vitamin C.

3. Olive

Olive is the fruit of the Olive tree that belongs to the family of Oleaceae. It is a round-shaped fruit with an elongated appearance. There are wide varieties of olives – some of them are harvested when they are immature and green in color. 

Olive has a mildly sweet and salty flavor and a firm texture. Olive is the primary source of olive oil, an important ingredient in Mediterranean cuisine.

The olives which are harvested for consumption are called table olives. Adding olives to cooking gives a refreshing, aromatic flavor.

They are used to prepare stews, salads, appetizers, dips, snacks, pasta dishes, and baked goods. They are rich in vitamins and antioxidants and help boost heart and bone health.

4. Ortanique

Ortanique is a hybrid fruit that is a cross of mandarin orange and sweet orange. It is a variety of temple oranges, also known as tangor. It has a thick rind that is easy to peel and a flesh that is rich in flavor. 

Ortanique has a sweet-sour taste with a subtle tanginess. The name combines words from ‘orange,’ ‘tangerine,’ and ‘unique.’

It is consumed as a snacking orange and is used to prepare salads, smoothies, drinks, cocktails, and fruit bowls. The juice of ortanique fruit is used to flavor tarts, muffins, tea bread, marmalades, jams, and jellies.

5. Orange 

Orange is a colorful, vibrant fruit that belongs to the citrus family. It is small or medium in size with a globulate, oval shape. It has juicy flesh with a pulp enclosed in a tight sac.

Orange is considered a hybrid of pomelos and mandarins. It has a sweet, acidic, or sour taste that depends on the variety. It has a fresh, juicy aroma.

There are three main types of oranges called sweet oranges, mandarin oranges, and sour oranges. It is suited for both raw and cooked applications.

It can be used to make smoothies, cocktails, soups, gelatins, cakes, muffins, cookies, granola, soft drinks, and candy. Adding oranges to your diet will help in dealing with cramps, constipation, diarrhea, colic, cough, colds, and bronchitis.

6. Opal Apple

The opal apple is a variety of apple that belongs to the Rosaceae family. It is medium to large with a uniform appearance. It has yellow-colored skin with brown dots.

Opal apple has a sweet, tart, tangy taste similar to banana, pear, and coconut. It is sold in a limited variety during a particular season. It is consumed fresh most of the time but can also be used in savory dishes.

It can be used in dips, salsa, soups, or apple sauces. It also is an important ingredient in many appetizers, muffins, cakes, pies, and tarts. It also finds use in preparing carbonated beverages, fruit punches, cocktails, and mocktails.

7. Osteen Mango

Osteen mango is a cultivar of mango that has its origin in Florida. It is a variety that grew from Haden, another mango cultivar. It has an oblong shape and purple-colored skin. 

Osteen mango is a well-known and favored mango cult known for its color, production characteristics, and flavor. It has fiberless flesh, a sweet taste, and a juicy texture. 

8. Orangelo

Orangelo is a hybrid citrus fruit that is native to Puerto Rico. It is a hybrid of grapefruit and orange. It is pear-shaped and similar in appearance to that of a grapefruit.

Orangelos has a sweet flavor that is reminiscent of a grape. The pulp is yellow-orange and has a non-bitter taste devoid of acidic flavor. It is rich in antioxidants and vitamin C and is low in calories. 

9. Oca

Oca is an underground stem tuber that is also known as uqa and yam. It is a big, starchy tuber that has white flesh. It has a cylindrical shape that looks like a wrinkled potato. 

Oca has a taste similar to that of potatoes with a mild, acidic flavor. It is of two types – sweet oca and sour oca. Sour oca has a high oxalic acid content, while sweet oca has low levels of oxalic acid.

Although oca is mainly cultivated for its edible tuber, its leaves and shoots are also suitable for consumption. In Mexico, oca tuber is eaten raw with salt, lemon, and hot pepper. 

10. Okra

Okra is a vegetable that is commonly known as ladies’ fingers. It belongs to the family of cotton, cocoa, and hibiscus. It has a torpedo-shaped rod with fuzzy skin. The flesh has a spongy membrane that is replete with many seeds. 

Okra has a mild, grassy flavor with a crunchy texture. It is known for its sap which contributes to its gelatinous texture. It can be used to prepare stir-fries and other dishes.

It is a good source of vitamin K, folate, and iron. It enhances the production of hemoglobin, red blood cells, and blood clotting. It also helps in regulating blood sugar and aids with weight loss.

11. Okinawan Sweet Potatoes

Okinawan sweet potatoes are purple-colored sweet potatoes that are a part of Hawaiian cuisine. These are not related to potatoes but belong to the morning glory family.

Okinawan sweet potatoes are dense and firm in texture with a mild, sweet taste similar to honey. These are considered superfoods due to their immense nutritional benefits.

They are high in antioxidants, and their consumption regulates blood sugar levels. They have antibacterial and antifungal properties as well. Mashed Okinawan sweet potato is a famous recipe using Okinawan sweet potatoes.

12. Onion

One of the widely cultivated vegetables, the onion, belongs to the Allium genus. It is also known as the common onion or bulb onion. It is a close relative of garlic, scallion, leek, and chive.

Onion has a mild, pungent flavor and the taste depends a lot on its variety. The various types of onions are sweet onions, yellow onions, red onions, white onions, shallots, and scallions.

Onion is used for adding texture and flavor to foods. It can be roasted, grilled, baked, caramelized, or deep-fried. It is added to salads, dishes, soups, stir-fries, sandwiches, and dips.

Onions contain sulfur compounds which contribute to their intense taste and smell. These compounds help in reducing cholesterol and the risk of heart disease. 

13. Orach

Orach is a plant genus that goes by Atriplex and saltbush. Various types of desert plants and seashore plants belong to this genus. The name saltwater refers to the fact that these plants retain salt in their leaves.

The leaves of the orach plant are edible with a salty, herbal flavor. You can use them like any other leafy vegetable – they can be sauteed, blanched, roasted, or used as stuffing. Orach can be used in salads, soups, stews, stir-fries, batters, and as seasoning agents.

Dried and ground orach leaves even work as a substitute for salt. They are also used as leaf bedding for grilled meat and vegetables. They are a good source of antioxidants, proteins, and minerals. 

14. Olive Oil

Olive oil is a very popular condiment that is made from olives. The oil is obtained as a liquid fat pressed from olives. Along with wheat and grapes, olive oil becomes the three major food plants in Mediterranean cuisine.

Olive oil has many types of flavors and aromas. High-quality olive oil should have an exquisite taste of herbs and flowers, while low-quality olive oil tastes just like oil. Olive oil is used for frying as well as for salad dressing and marinades.

It is also a good and healthy substitute for butter and margarine. It is a good source of healthy monounsaturated fats and has anti-inflammatory properties as well. 

15. Onion Powder

Onion powder is a condiment used as a seasoning agent in various cooking applications. It is made using dehydrated ground onions. It is a major part of seasoned salt and various other seasoning mixes, such as beau monde seasoning.

Onion powder renders a rich onion flavor to soups, stews, salads, casserole dishes, and stir-fries. It is also used for flavor rubs, marinades, dips, and sauces.

Onion powder can be used to treat infections, manage diabetes, and reduce the risk of cancer. It contains antioxidants and other beneficial compounds which fight infections and inflammation.

16. Oyster Sauce

Oyster sauce is a condiment that is a part of Chinese cuisine. It is made from oyster extracts – oyster juices are boiled and thickened with salt, sugar, and sometimes cornstarch. 

Oyster sauce has a dark brown color and a thick, syrupy consistency. It has an earthy flavor with a sweet, salty taste. The taste of oyster sauce can combine soy sauce and barbecue sauce.

It gives a rich texture and flavor to dishes. It is mostly used as a sauce on its own but also is added to other sauces. Oyster sauce is an important ingredient in stir-fry sauce.  

17. Oat Milk

Oat milk is plant-based milk obtained from oat grains. The milk is extracted from the plants with water. It can also be prepared by grinding soaked oat groats and blending them with water. The resultant liquid is strained with a cheese bag. 

Oat milk has a mild, creamy flavor and a thick consistency similar to that of milk. It has a mild taste compared to other milk alternatives, such as soy and almond milk.

Oat milk comes in various types – sweetened, unsweetened, vanilla, and chocolate. Oat milk is one of the preferred milk alternatives by those who are vegans and lactose-intolerant. It is crucial for bone health and can be used in savory dishes. 

18. Orange Drink

Orange drink is a beverage that is flavored with orange. It can be sweetened or carbonated with orange flavorings. Orange drinks contain little to almost no orange juice but use flavoring agents.

There are many ways by which orange drinks can be made. The most basic orange drink uses orange juice concentrate, cold water, milk, sugar, and vanilla extract. 

Orange drinks are usually confused with orange juice, and hence the US government requires the concentration of juice used to be mentioned in the nutritional value label. They should also be sold as ‘orange drinks’ only. Since an orange drink has less nutritional value, it began to be fortified with vitamin C, vitamin A, iron, and iodine.

19. Orange Soft Drink

Orange soft drink is a carbonated drink and is also known as orange pop or orange soda. It is made of carbonated water, a sweetener, and natural or artificial flavoring agents.

Orange soft drink has a metallic taste due to the high levels of sodium benzoate. Other additives are also added, such as glycerol ester of wood rosin, brominated vegetable oil, and sodium hexametaphosphate.

20. Ouzo

Ouzo is a Greek alcoholic beverage that is made from wine-making grapes. It is enjoyed as an aperitif and tastes similar to pastis, sambuca, rakı, and arak. Spirits undergo a process of distillation and flavoring to produce the drink ouzo.

Ouzo has a fiery taste similar to that of black licorice. Many compare ouzo to sambuca. Ouzo, when mixed with water, turns cloudy, and this is known as the Ouzo effect. It can be consumed straight as a shot and is also served with appetizers. Ouzo also helps in dealing with digestive issues, headaches, and tooth pain. 

21. Ouzini

Ouzini is a mixed cocktail drink prepared using ouzo, fresh orange juice, and bitters. It is an ideal cocktail reserved for scorching summer evenings. Ouzini has a taste similar to that of liquid aniseed balls.

To prepare ouzini, ouzo and orange juice are mixed and shaken well. It is then poured into a glass of ice and topped with bitters. Ouzini is served with a thin slice of orange.

22. Old Etonian

Old Etonian is a cocktail made of gin, kina lillet, orange bitters and cream liqueur. It is a gin cocktail that is garnished with orange peel.

If the modern version of Lillet is used, almond liqueurs and bitters must be added. Old Etonians refer to the alumni of Eton College, England. The cocktail has an alcohol content of 24.37%. 

23. Orange Tundra

Orange Tundra is a cocktail made using the ingredients Vodka, Kahlúa, Creme Soda, and Orange juice. You can serve this cocktail either straight or with ice. The name of this cocktail references the use and color of orange juice and the freezing temperature.

The thing to note here is that the ingredients should be used in a particular sequence. Failing to do so will not yield a desirable flavor. On a few ice cubes, vodka, coffee liquor, cream soda, and orange juice are poured in equal parts. The Orange Tundra drink is garnished with a slice of orange or cherry.

24. Orange Safari

Orange safari is a cocktail prepared using Safari liqueur and orange juice. Safari liqueur is a fruit liqueur based on the taste of papaya, mango, lemon, lime, and passionfruit.

To prepare an orange safari, one part safari liqueur is mixed with three parts orange juice. Orange safari is served with ice in a highball glass. 

Dishes, Desserts, Snacks, and Seafood That Start With S

It is time to know about the dishes, desserts, snacks, and seafood that start with S:

25. Ochazuke

Ochazuke is a Japanese dish made of rice, dashi, tea, and water. It is also known as chazuke. This dish is prepared by pouring dashi and green tea over cooked rice. Hence, it is also known as green tea on rice. 

Ochazuke is one of the best ways to use leftover rice. Ochazuke is usually topped with pickled vegetables such as pickled daikon, cooked salmon, seaweed, sesame seeds, and scallions. Ochazuke has a mild flavor devoid of the taste of seasoning agents. 

26. Oeufs en Meurette

Oeufus en Meurette is a traditional dish that comes to us from Burgundian cuisine. This classic French dish is simply a mixture of poached eggs with meurette sauce or bourguignon sauce. Oeufs en Meurette translates to ‘poached eggs in red wine sauce in English.

Meurette sauce is prepared by combining Burgundy red wine with bacon, onions, and shallots browned in butter. Oeufs en Meurette is served with toasted garlic bread. 

27. Ogbono Soup

Ogbono soup is a Nigerian dish made using ground dry ogbono seeds. The seeds work as a thickening agent and render a black color to the dish. It has a slimy texture and a rich taste similar to okra stew.

Ogbono soup is prepared using ogbono seeds, water, palm oil, meat or fish, chili pepper, leaf vegetables, and other vegetables.

The choice of leaf vegetables is bitter leaf and celosia, while other vegetables used are tomatoes and okra. Beef, goat, fish, chicken, bush meat, shrimp, or crayfish are the meat in ogbono soup. Ogbono soup has antidiabetic, antibacterial, and antifungal properties and helps with weight loss. 

28. Oil Down

Want to talk about a dish in the list of foods that start with O that men at parties mostly prepare? It is oil down!

Oil down is meat and vegetable stew considered the national dish of Grenada, West Indies. Some of the ingredients, breadfruit, salted meat, chicken, dumplings, callaloo, and other vegetables, are stewed in coconut milk, herbs, and spices. 

The name of the dish oil down originates from the fact that the oil used in cooking the dish is either absorbed by the ingredients or settled down in the bottom of the dish. 

29. Onigiri

Also known as omusubi, nigirimeshi, or rice ball, onigiri is a Japanese food prepared using white rice. White rice is balled into triangular or cylindrical shapes, and the balls are wrapped in nori, an edible dry seaweed. 

Onigiri is usually stuffed with pickled ume, salted salmon, katsuobushi, kombu, tarako, or mentaiko, which work as natural preservatives.

Onigiri is sometimes confused with sushi, but both are different. While onigiri is stuffed rice balls, sushi is made using rice, vinegar, salt, and sugar. The taste of onigiri depends on the fillings used as stuffing.

30. Okowa

Okowa is a Japanese dish made of glutinous rice, meat, and vegetables. It is a steamed rice dish that also includes wild herbs and chestnuts as ingredients. Adzuki beans are used to boil rice, giving the rice a vibrant reddish color.

Okowa is short for Kowameshi in Japanese, which translates to hard rice in English. Sometimes, okowa can refer to dishes prepared by mixing various rice varieties.

Okowa is also used to prepare onigiri, which is a kind of stuffed rice ball. Any choice of meat or vegetables can be used to make okowa. The common additions are sweet potatoes, chestnuts, and bamboo shoots.

31. Okroshka

Okroshka is a Russian soup prepared using raw vegetables, cooked meat, eggs, boiled potatoes, and kvass. In modern versions of okroshka, kefir, whey, ayran, or mineral water are used instead of kvass.

The raw vegetables used are cucumbers, radishes, and spring onions. Kvass is a fermented cereal-based beverage with a sour taste and low alcoholic content.

The ingredients are mixed with kvass and served. Although the ingredients are the same, okroshka differs from a Russian salad. Okroshka is always served cold and during summer. Okroshka has a mild flavor of salad and a refreshing taste of kvass.

32. Olive all’ascolana

Olive all’ascolana, also known as olive ascolane ripiene, is an Italian snack or appetizer. It comprises fried olives which are stuffed with meat. The Italian name of the snack translates to stuffed olives Ascolana in English.

Green olives or ascolana are cut, discarding the pits in a spiral shape. The meat is then used to fill these olives. Veal, beef, pork, or chicken meat can be used as a stuffing.

The meat is first sauteed with sofrito, then stewed in wine and mixed with cheese. The stuffed olives are dipped in eggs and breadcrumbs and then fried in oil. White wines, fried foods, or lemon wedges are popular accompaniments to olive all’ascolana.

33. Olan

Olan is a dish from the Kerala cuisine part of India. It is a dish made of ash gourd, black-eyed peas or cowpeas, and coconut milk. Olan is a prominent food item featured in Sadhya, an elaborate feast comprising vegetable dishes with different tastes and flavors.

Olan has a mild taste that is flavored with coconut milk. It has a creamy white color and a thick texture. There are not many variations to this simple recipe, but the Nambudiri variety of olan is slightly different from others. 

34. Ohitashi

Ohitashi is a Japanese side dish made of leafy vegetables, soy sauce, and dashi. The leafy greens are blanched in a sauce that is based on dashi. The term ohitashi is derived from hitashi, which means ‘to immerse’ or ‘to dunk.’

Vegetables such as spinach, Swiss chard, turnip greens, or green vegetables like asparagus or green beans are used to prepare ohitashi. Ohitashi is usually topped with dried bonito flakes or sesame seeds and is dressed with soy sauce. 

35. Ossobuco

Ossobuco is an Italian dish that is part of Lombard cuisine. The dish is made of cross-cut shanks of veal braised with vegetables, white wine, and broth. Bone marrow, the marrow in the hole of the bone, is a treasured delicacy and a major feature of this dish.

The traditional recipe of ossobuco included flavoring agents such as cinnamon, bay leaf, and gremolata (green sauce). The modern version of ossobuco uses tomatoes, carrots, celery, and onions as flavoring agents.

Ossobuco is garnished with gremolata, a green sauce made of parsley, lemon zest, and garlic, and is served with risotto or polenta. 

36. Omelet

Omelet is a dish made out of beaten eggs. Beaten eggs are fried with oil or butter in a pan without stirring. Omelet is usually topped with fillings such as cheese, chives, onions, other vegetables, and meat.

There are many variations in making omelets. The omelet de la mère Poulard, a Norman omelete, the most famous omelet in the world, is served with no fillings but many garnishes.

In France, an omelet is garnished with chives, parsley, chervil, or onions. Omelet is a great source of protein, vitamins, and minerals. It is a healthy breakfast food that keeps you full throughout the day.

37. Oyakodon

Oyakodon is a Japanese dish prepared using rice, chicken, and eggs. The name oyakodon translates to parent-and-child donburi in English (donburi means rice bowl dish in Japan).

Oyakodon is prepared by simmering chicken, eggs, scallions, and other ingredients in a soup made of soy sauce and stock. This is then served on a bowl of rice. Oyakodon has a mixed flavor profile that tastes both sweet and salty. 

38. Oritang

Oritang is a variety of Korean soups made of duck and vegetables. It belongs to the category of guk, which refers to the soup-like dishes in Korean cuisine. The name oritang comes from ori, which means duck, and tang, another word for guk.

Oritang is considered both a soup and a stew and is made by simmering duck with various vegetables. A few additions include chili pepper powder to make the soup spicy and roasted perilla seeds which work as a thickening agent. 

39. Omurice

Omurice is an omelet made of fried rice and scrambled eggs. It is a Japanese dish hugely popular as a children’s meal. It is usually topped with ketchup. 

The rice can be flavored with beef, ketchup, white sauce, salt, or pepper. At times, fried noodles are also used in place of rice. Omutako is a variant of omurice, which comprises an omelet topped with taco rice. 

40. Orgu Peyniri

Orgu peyniri is nothing but braided cheese in Turkish cuisine. It is a dairy product that is made of elastic cheese, which is wound in a braid.

Unsalted cheese is boiled in salt water and is then ripened in brine. Orgu peyniri is similar to Circassian cheese in terms of flavor. 

41. Oblea

Oblea is a dessert that is popular in Spain and Latin American countries. It is a wafer made of two communion wafers that sandwich caramelized milk, also known as dulce de leche. 

The dough of oblea is made with flour, water, sugar, butter, and eggs. Instead of water, some use milk for a rich flavor and texture.

Jam, cheese, fruits, whipped cream, or a combination of all these can be used as a filling in lieu of dulce de leche. It is usually served with marmalade, condensed milk, chocolate, raspberry sauce, and cheese. 

42. Ogi

Ogi is a Nigerian pudding made of maize, sorghum, or millet. This fermented cereal pudding, also known as akamu, is made by soaking the grains overnight, which are then filtered and fermented. They turn sour and are boiled into a thick porridge. 

Ogi has a creamy texture and a unique sour taste. The fermentation by lactic acid bacteria is responsible for this distinctive sour taste. It is eaten with bean puddings or fritters. Ogi is not to be confused with ugali, a maize flour porridge.

43. Oshiruko

Oshiruko or shiruko is a traditional Japanese dessert made of adzuki beans. It is a type of sweet pudding prepared by boiling and crushing adzuki beans. Ozhiruko is served with mochi, a Japanese rice cake.

Oshiruko can be prepared in two different ways – either adzuki beans can be made into a paste, or they can just be crushed and roughly used. Since oshiruko is sweet, it is usually served with something salty or sour, such as pickled ume fruits or edible seaweed.   

44. Opera Cake

Opera cake is a French cake comprising almond sponge cake soaked in chocolate syrup. The cake is then layered with a glaze made of chocolate and cream and French buttercream.

The whole cake is covered beautifully with a chocolate glaze. The several layers of the cake correspond to the levels in an opera house and thus the name Opera cake. 

45. Oatmeal Cookie

An oatmeal cookie is a cookie-based on oatmeal and raisins. The dough is prepared using flour, sugar, eggs, salt, and spices. The spices added are usually cinnamon and nutmeg. 

Oatmeal cookie is a popular cookie enjoyed in the United States. Scottish oatcakes have inspired it. Although it was initially deemed as healthy food, it has been found out that the nutritional value of an oatmeal cookie is similar to that of a chocolate chip cookie.

46. Osmanthus Cake