O
Olive
- the small fruit of a tree native to the Mediterranean region;
has a single pit, high oil content, green color before ripening
and green or black color after ripening and an inedibly bitter
flavor when raw; eaten on its own after washing, soaking and
pickling, or pressed for oil; available in a range of sizes (from
smallest to largest): medium, colossal, supercolossal and jumbo.
Olive Oil
- an oil obtained by pressing tree-ripened olives; has a distinctive
fruity, olive flavor and is graded according to its degree of
acidity; used as a cooking medium, flavoring and ingredient.
Orange
- any of a variety of citrus (Citrus sinensis) with juicy, orange-colored
segmented flesh, a thin to moderately thick orange-colored rind
and a flavor ranging from bitter to tart to sweet; depending
on the variety, an orange can be eaten fresh, cooked in sweet
or savory dishes, juiced or used as a flavoring or aromatic.
Orange Water / Orange Flower Water - a liquid essence of distilled orange blossoms,
once used for flavoring.
Oregano
- an herb (Origanum vulgare) and the wild form of marjoram; has
a woody stalk with clumps of tiny, dark green leaves that have
a pungent, peppery flavor and are used fresh or dried, principally
in Italian and Greek cuisines; also known as wild marjoram.
Orzo -
Italian for barley and used to describe rice-like pasta.
Ossobucco
- literally, “hollow bone,” this Italian specialty
is made of veal marrow bones, usually shin bones, braised in
wine with vegetables and seasonings.
Oven Bag
- a heat-resistant nylon bag for cooking meals without basting
or tending.
Oyster, Blue Point
- the name for an oyster found in the waters off Long Island
Sound, New York. Also, term used to refer to any good-sized oyster.
Oysters Rockefeller - oysters which are topped with chopped spinach,
bacon and seasoned bread crumbs and baked.
