58 Popular Foods That Start With O

Omelette is a versatile and popular dish made primarily from beaten eggs cooked in a frying pan. It’s a global dish with various regional adaptations.

The eggs are usually mixed with a bit of milk, cream, or water and cooked until set. Often, omelettes are folded over a filling that can include cheese, vegetables, mushrooms, meat, or herbs.

This dish can range from a simple, fluffy egg preparation to more elaborate versions filled with an array of ingredients, making it a beloved choice for breakfast or a quick meal.

Oreo is a famous sandwich cookie with a layer of sweetened cream between a layer of chocolate wafers.

Oreo is recognized worldwide for its cookie taste; some unique flavors, such as lemon, mint, blueberries, red velvet, etc., are made for marketing.

From puddings and ice creams to cakes, oreos find their way into a multitude of desserts, adding a touch of their signature crunch and sweetness.

Oranges are one of the most popular fruits globally, known for their round shape and acidic flavor.

There are different types of oranges. For instance, tangerine is a small, sweet, and seedless orange with its rind easier to peel than most orange varieties and is usually used for food or salad.

Navel oranges can be found in almost any grocery store and are quite affordable. Another variety is the blood orange, whose flesh color resembles blood and is famous for its juicy and tar flavor.

Onion rings are a popular snack or side dish made by slicing onions into thick rings, coating them in a batter or breadcrumbs, and then deep-frying them until they are crispy and golden brown.

They are often served with various dipping sauces and are a common accompaniment to burgers and other fast food items.

The crispy exterior contrasts with the soft, sweet onion inside, making them a beloved treat in many cuisines, especially in the United States and the United Kingdom.

Oats are a type of cereal grain known for their seed, also called oats. They are commonly used in human diets in various forms, like oatmeal, rolled oats, oat bake, or oat milk.

Oats are one of the healthiest grains on the earth that are gluten-free and contain many vitamins, minerals, fiber, and antioxidants.

Different forms of oats, such as rolled oats, steel-cut oats, and quick oats, contain different nutritional values and are used for multiple purposes.

Additionally, oat bran from the outer casing of oat groats is a fantastic addition to your diet.

Oatcakes are a delightful flatbread that is similar to a cracker or a biscuit, making them a fantastic choice for a snack or dessert.

Their wholesome goodness comes from oatmeal, the star ingredient, which sometimes gets a little boost from plain or wholemeal flour. Once the dough is ready, it’s onto a griddle or into an oven they go to turn into perfectly cooked oatcakes.

Okra, also known as lady’s fingers, is a green, seed-bearing vegetable known for its distinctive elongated, ridged pods.

It’s a staple in many cuisines, particularly in the Southern United States, parts of Africa, and South Asia.

Okra can be cooked in various ways, including frying, stewing, and steaming. It’s valued for its unique texture and ability to thicken dishes like gumbo and stews.

Orzo, also known as risoni, is a small, rice-shaped pasta commonly used in Mediterranean and Italian cooking.

Made from semolina or wheat flour, it’s versatile in various dishes, including soups, salads, and as a base for sauces.

Orzo can be cooked similarly to rice, absorbing flavors from broths and seasonings, making it a popular choice for pilafs and creamy risotto-like dishes.

Its small size and pleasing texture make it a favorite ingredient in both warm and cold culinary preparations.

Onion is a widely cultivated vegetable and a member of the genus Allium, which also includes garlic, scallions, leeks, and chives.

Onions have a distinctive taste and aroma and are used in a variety of dishes worldwide. They can be eaten raw, cooked, pickled, or as a seasoning.

Onions are biennial plants but are usually harvested in their first growing season. They have a layered structure and can vary in color from white to yellow to red.

Orange chicken, or Chen Pi Ji, is a staple in North American Chinese restaurants. This American Chinese dish is all about batter-fried chicken pieces that are then generously coated in a sweet orange-flavored chili sauce.

It’s such a sensation that Panda Express, a popular American fast food chain, reportedly sells over 100 million pounds of it annually. And if you’re a fan of The Big Bang Theory series, you’ll remember it as Sheldon’s top pick for Chinese food.

Olives are small, oval-shaped fruits that grow on olive trees, primarily found in the Mediterranean region. These fruits are renowned for their distinct, savory flavor and are a staple in Mediterranean cuisine.

Olives are typically harvested in both green and ripe (black) stages and are often cured or pickled for consumption. They are also the primary source of olive oil, a key ingredient in many culinary traditions around the world.

Octopus is a sea creature known for its eight arms and bulbous head. It’s a common ingredient in many cuisines, particularly in Mediterranean and Asian dishes.

Octopus is prized for its unique texture and flavor, often prepared grilled, boiled, or included in stews and salads.

The cooking of octopus requires skill to achieve a tender, not rubbery, texture. It’s also a source of protein and is considered a delicacy in many parts of the world.

Oysters are a type of shellfish found in marine environments. They are known for their hard, irregular-shaped shells and the soft, edible body inside.

Oysters can be eaten raw or cooked and are highly valued for their briny, rich flavor. They are often served on the half shell and are a staple in many coastal cuisines.

In China, Malay, Vietnam, and Khmer, oysters are extracted to make oyster sauce.

Oyster mushroom is a variety of edible mushroom that resembles an oyster in shape and is often found growing on the sides of trees.

They have a broad fan-like appearance and usually come in shades of white, gray, or tan.

Oyster mushrooms are known for their delicate texture and mild, slightly sweet taste and are popular in cooking, especially in stir-fries and sautés.

Okonomiyaki is a Japanese pancake, made from a batter mixed with cabbage and a variety of other ingredients like meat, seafood, and cheese.

Cooked on a flat griddle, it’s a popular street food item in Japan, particularly famous in the Hiroshima and Kansai regions.

Each region has its unique style of preparation and ingredients. The pancake is typically topped with a savory sauce, mayonnaise, dried seaweed, and bonito flakes. Its name translates to “grilled as you like it,” reflecting its customizable nature.

Oyakodon is a classic Japanese comfort food, Oyakodon is a type of rice bowl dish. It consists of chicken and egg cooked together in a lightly sweet and savory broth, which is then served over a bowl of steamed rice.

The name “Oyakodon” translates to “parent-and-child donburi,” reflecting the use of both chicken (the parent) and egg (the child) in the dish.

Omurice is a popular Japanese fusion dish that combines an omelette with fried rice. The rice is typically fried with chicken and seasoned with ketchup, then wrapped in a thin, fried egg layer.

Often served with additional ketchup on top, it’s a favorite among children and is commonly found in Japanese home cooking as well as restaurants. The dish reflects a blend of Western influence on Japanese cuisine.

Okowa is a traditional Japanese dish that features steamed rice mixed with various ingredients. Typically, it includes glutinous rice combined with meats or vegetables.

The dish is known for its versatility, as it can be mixed with a wide range of ingredients like sweet potatoes, chestnuts, bamboo shoots, or various meats like char siu pork or duck.

Okowa is often enjoyed at room temperature and is popularly used in making onigiri (rice balls) due to its ability to freeze well.

Onigiri, sometimes called omusubi or nigirimeshi, are rice balls formed into triangular or cylindrical shapes, often wrapped in nori (seaweed).

As a staple in Japanese cuisine, they are traditionally filled with ingredients like pickled plum, salted salmon, or other savory items.

Onigiri are known for their portability and are a common choice for picnics or as a quick snack. They have a long history in Japan, evolving from simple rice balls to a variety of flavors and fillings available today.

Osso Buco is a rich and hearty dish featuring cross-cut veal shanks from Italy’s Lombardy region.

These shanks are slow-braised with a mix of vegetables, white wine, and broth, creating a tender and flavorful meal. The dish is notable for the marrow in the bone, considered a delicacy.

It’s traditionally served with risotto alla milanese or polenta, and there are two main versions: one with tomatoes and the other, known as ‘ossobuco in bianco’, without tomatoes, flavored instead with cinnamon, bay leaf, and gremolata.

Opera cake is a sophisticated French dessert, opera cake is known for its elegant and intricate layers. It consists of thin layers of almond sponge cake, known as Joconde, which are soaked in coffee syrup.

These layers are alternated with chocolate ganache and coffee buttercream, and the cake is finished with a smooth chocolate glaze. The cake’s appearance, with its multiple layers, is said to resemble the grandeur of an opera house.

It’s often garnished with the word ‘opera’ written on top and sometimes decorated with edible gold leaf for an extra touch of luxury.

Oysters Rockefeller is a luxurious appetizer originating from the United States, specifically New Orleans. The dish is named after John D. Rockefeller, the wealthy American, due to its richness.

It involves oysters served on their half shells, topped with a rich, green-colored sauce made from a blend of butter, herbs (like parsley), and breadcrumbs.

The dish is then baked or broiled. The exact recipe for the sauce is a well-kept secret, but it’s known for its bright green color, which is sometimes achieved using spinach.

Oxtail refers to the tail of cattle, traditionally from an ox but now commonly from other cattle as well. It’s a type of meat known for its rich gelatin content, often used in slow-cooked dishes like stews and soups.

The meat is typically sold in small segments and is known for its tender texture after prolonged cooking.

Oxtail dishes are popular in various cuisines around the world, including Caribbean, African, and Asian cuisine.

Ogbono soup is a rich, flavorful soup from Nigeria, made with ground ogbono seeds (from the Irvingia tree).

The soup is thickened with these seeds and often contains a variety of meats, fish, leafy vegetables, and seasonings.

It’s known for its distinct slimy texture and is commonly served with fufu (pounded yam).

Otap, sometimes called Utap, is an oval-shaped puff pastry cookie from the Philippines, particularly Cebu. Crafted from flour, shortening, coconut, and sugar, it resembles French palmier cookies.

Interestingly, the cookies require an extraordinary eleven-stage baking process for their distinctive crispy and crumbly texture.

Offal is a term that refers to the internal organs and entrails of a butchered animal. It encompasses a variety of organs such as the liver, heart, kidneys, brain, and more.

Offal is used in various cuisines around the world and can be prepared in numerous ways, ranging from frying to stewing.

Ogi is a traditional West African food, particularly popular in Nigeria. It’s a fermented cereal pudding, usually made from maize, sorghum, or millet.

The grains are soaked, ground, and then fermented to develop a sour taste before being cooked into a pap or creamy pudding.

Ogi is often served with other dishes like moin moin (Nigerian bean pudding) or akara (Nigerian black-eyed pea fritters).

Oil down is the national dish of Grenada, a hearty stew made with breadfruit, salted meat or chicken, and other vegetables, all stewed in coconut milk.

The dish gets its name from the oil that settles at the bottom of the pot or is absorbed by the ingredients during cooking. It’s a versatile dish with variations across different households and regions.

Ohitashi is a Japanese dish typically made by boiling greens, often spinach, and then serving them chilled with a light dressing.

The dressing is usually a combination of soy sauce, dashi (a type of Japanese stock), and sometimes sprinkled with bonito flakes for added flavor.

Ohitashi is known for its simplicity and is a common side dish in Japanese cuisine, highlighting the natural flavors of the vegetables.

Okroshka is a refreshing Russian soup, Okroshka is a cold dish perfect for summer days.

It’s a unique blend of mostly raw vegetables like cucumbers, radishes, and spring onions, combined with boiled potatoes, eggs, and a choice of cooked meats such as beef, veal, sausages, or ham.

The distinctive feature of Okroshka is its use of kvass, a traditional Slavic fermented beverage made from rye bread, which gives it a tangy flavor.

It’s often garnished with sour cream and served chilled, making it a delightful mix of a salad and a soup.

Osumashi, or sumashi-jiru, is a traditional Japanese soup, known for its clear and light broth. It’s a staple in Japanese cuisine, characterized by its simplicity and elegance.

The soup is typically made with dashi (a Japanese stock), combined with ingredients like mushrooms, fish, or vegetables. It’s often seasoned with soy sauce and mirin (sweet rice wine) for a subtle, umami-rich flavor.

Osumashi is usually served as a starter or a side dish and is appreciated for its ability to cleanse the palate.

Additionally, the Japanese also feature osumashi on special occasions like the Japanese New Year, Hinamatsuri (Girl’s Day), and various seasonal festivals.

Ou Tenga Maas is a popular fish curry hailing from Assam, India, with a tangy and sour flavor profile. The dish combines yam or elephant apple with catla fish, a common choice for this curry.

The name “Ou Tenga Maas” comes from “Ou Tenga,” meaning elephant apple, and “Maas,” meaning meat. It’s a light and flavorful dish, often enjoyed with rice.

Oeufs En Meurette is a tasty combination of poached eggs served with a rich and flavorful Meurette or Bourguignon sauce originating from the Burgundy region of France.

The sauce is typically made with red Burgundy wine, bacon, onions, and shallots and is often accompanied by toasted garlic bread.

Onion dip, also known as French onion dip or California dip, is a creamy dip commonly made with a base of sour cream or cream cheese, flavored with minced or powdered onion and various seasonings.

Though it’s called “French,” it’s not actually from France – the name comes from its key ingredient, dehydrated French onion soup mix. An unknown cook created the dish in Los Angeles in 1954.

It’s a popular party food in the United States, often served with potato chips, crackers, or raw vegetables. The dip is known for its rich, savory flavor, which pairs well with the crispness of the chips or the freshness of the vegetables.

Ochazuke, or chazuke, is a comforting one-bowl dish from Japan. It involves pouring hot water, dashi, or green tea over steamed rice and submerging it — hence the literal meaning of “submerged in tea.”

It’s often garnished with various toppings like pickles, seaweed, and salmon. Originating as a way to use leftover rice, it’s a popular snack or light meal. The dish has a long history in Japan, dating back to when water was originally used over rice, and later evolved to include tea.

The dish’s speedy preparation is a godsend for anyone with a tight schedule, whether you’re a busy parent, student, or professional. Its gentle and soothing nature offers a soft touch to an upset stomach or heartburn.

Obbattu, also known as Puran Poli, is a traditional Indian sweet flatbread. It’s popular in various regions of India and goes by different names in different states.

The dish consists of a dough made from wheat flour, into which a sweet filling is added. This filling is typically made from chana dal (a type of chickpea) and jaggery (a natural sweetener).

The mixture is then rolled out and cooked on a griddle. Obbattu is known for its rich flavor, often enhanced with ghee, and is commonly served during festivals and special occasions.

Oshiruko, or Shiruko, is a traditional Japanese dessert that resembles a sweet porridge. It’s made from azuki beans, which are boiled and crushed into a paste, and then combined with mochi (rice cakes).

This dish can be found in various styles, sometimes including candied chestnuts or glutinous rice flour dumplings.

Oshiruko is particularly popular in winter and is known for its comforting warmth and sweet taste.

Osmanthus cake is a traditional Chinese pastry that’s both sweet and fragrant. Made with glutinous rice flour, honey, sweet-scented osmanthus flowers, and rock sugar, it is known for its clear, sweet, and soft texture.

The cake has its roots in the Ming Dynasty and is often associated with a folk tale about the poet Yang Shen. It’s a specialty of Xindu and is celebrated for its delightful aroma and delicate flavor.

Oregano is a perennial herb belonging to the mint family. It’s native to the Mediterranean region but has been naturalized in other parts of the world.

The plant produces white, pink, or light purple flowers. It’s a popular culinary herb, especially in Italian, Greek, and Mexican cuisines, known for its warm, slightly bitter, and earthy flavor.

Oregano features both fresh and dried forms and it is often used in dishes like pizza, pasta sauces, and grilled meats.

Oxheart tomatoes is a type of heirloom tomato known for its large, heart-shaped fruits. They are named for their resemblance to the shape of an ox’s heart.

These tomatoes are appreciated for their meaty texture and sweet, rich flavor. They are often larger than average tomatoes and have a deep red color.

They’re great for slicing and use in sandwiches or salads due to their size and flavor.

Oblea is a Mexican snack. It includes two crispy layers of thin wafers and a sweet luscious filling in the middle. The filling usually is dulce de leche; sometimes, it includes jam, whipping cream, and a combination of other types of filling.

In Spain and Latin American nations, this sweet treat enjoys widespread popularity.

Ocean perch, also called a perch, is a rockfish that’s a favorite in the Atlantic Ocean and the Mediterranean Sea. In New England and Eastern Canada, it goes by the name “redfish.”

Commonly, this fish has lean, moist, and flaky meat with a mildly sweet flavor. Whether you’re grilling, barbecuing, poaching, shallow frying, baking, or steaming, ocean perch is sure to impress!

Orange roughy, scientifically known as Hoplostethus atlanticus, is a large deep-sea fish from the slimehead family (Trachichthyidae). Also called deep-sea perch, red roughy, or slimehead, it’s prized for its delicate, slightly sweet meat.

Furthermore, I think the meat is fairly similar to tilapia or pollock. The fish is often sold skinned and filleted, either fresh or frozen.

Oxford Blue is a type of blue cheese that was first produced in 1995 by French baron Robert Pouget in Oxfordshire, England.

Oxford Blue is known for its soft, creamy texture with tangy, aromatic, and spicy flavors. It’s made using unpasteurized cow’s milk and aged for about 14 to 16 weeks.

The cheese has a sticky and wet rind, and its flavor profile includes hints of white wine and chocolate, offering a milder alternative to stronger blue cheeses like Roquefort or Stilton.

Orgu peyniri is a Turkish dairy product made from high elastic cheese wound together in a braided. Its ingredients are similar to white cheese, with the production process similar to cheddar cheese.

You can savor orgu peyniri plain or add it to various dishes and charcuterie boards, as it can pair well with numerous food items.

Olallieberry is a marketing name for the cross between the Black Logan and the Youngberry. Those two kinds of berries result from blackberry and other berries, which made the olallieberry look like blackberry.

The taste of olallieberry balances the sweetness and tartness of blackberry jam, plum, and cassis.

The sweet and tart flavor of olallieberry is a perfect complement to hazelnut, coconut, rose, apricot, raisin, pork, rum, and so on. You should be careful with its juice because it will stain your clothes.

Orangelo is a result of grapefruit and orange. It is why it has the appearance of grapefruit with glowing yellow skin and 9-13 pulpy yellow-orange edible segments in the inner.

This fruit has a mild flavor between grapefruit and orange with some acidity. In Puerto Rico, people tend to use orangelo rather than grapefruit since its taste is sweeter and more colorful than the old grapefruit.

Oregon grape, or Oregon grape holly is a berry that looks similar to a grape with purple-blue skin and a tart taste, not sweet.

Oregon grapes are actually the berries of an evergreen shrub. Although not as sweet as some other berries, Oregon grapes are great when accompanying sweeter berries, creating delicious jams or jellies.

Otaheite gooseberry, or cermai fruit, is a tropical or subtropical tree, known for its small yellow berries.

Otaheite gooseberry fruit is known for its sour and tart flavor, and it’s often used in cooking or processed into products like chutney, relish, or preserves.

In some countries, the flesh fruits are juiced, candied, or even pickled. Especially in India and Indonesia, the young leaves are used as a vegetable in their meal.

Oroblanco is a cross between white-fleshed grapefruit and pomelo developed in California in the late 20th. The name Oroblanco in Spanish has the meaning of white gold, and this name is used to describe the yellow flesh inside.

The sweetened flesh of this fruit can be eaten raw or made into candies, marmalade, jams, and jellies.

Oroblanco taste can also complement other ingredients such as honey, avocado, ginger, herbs such as rosemary and basil, meat such as poultry, dusk, and some other seafood.

Opuntia, or prickly pear, cactus pear, is a vegetable and a fruit native to Mexico and a symbol for Mexican people.

Opuntia is also called Indian figs and is widely known for its flat, rounded pads that are covered in spines and small, hairlike prickles.

The fruit can vary in color and is commonly used in various dishes, beverages, and even in traditional medicine.

Ortanique is a unique citrus fruit, a hybrid between a tangerine and an orange. It is known for its vibrant orange color and a peel that’s easy to remove.

The fruit offers a delightful blend of tangy and sweet flavors, making it a popular choice for fresh consumption as well as in various culinary preparations. It’s particularly noted for its juicy and flavorful pulp.

Ogonori is an edible seaweed grown along the coasts of Japan, Southeast Asia, and the Caribbean. The name of ogonori is Japanese and commonly known around the world by its scientific name Gracilaria.

Ogonori is used for miso soup and sushi rolls in Japan and is usually used in salads in the Caribbean and Hawaii. The seaweed is pickled and sold in a poke bowl. The agar-agar powder extracted from ogonori is a vegetarian substitution for gelatin.

Interestingly, the dried strips or powder form can make jellies, puddings, and custards.

Orach, also known as garden orach, red orach, mountain spinach, and french spinach, is an ancient cultivated plant, commonly grown in the Mediterranean and later cultivated as a warm-weather alternative to spinach

Orach has a mild chard-like flavor but tastes saltier than other green plants. Fresh green leaves of orach are used for salad, such as feta, cranberry, and vinaigrette salad.

Oxtongue is the tongue of an ox, prepared as food. Oxtongue is known for its rich, beefy flavor and is often cooked slowly to make it tender. It can be served in various ways, including sliced in sandwiches or used in stews.

Opakapaka, commonly known as the Hawaiian pink snapper or crimson jobfish, is a fish with clear, light pink flesh that has a firm texture. It’s popular for its delicate and sweet taste, which makes it a popular choice for raw sashimi.

If you’re not a fan of raw fish, don’t worry – Opakapaka is also ideal for baking, poaching, or sautéing.

Olivet Cendre is a French cheese made from unpasteurized cow milk in the town of Olivet. In spring, the milk used to make cheese was collected from graze cows along the Loire river.

The cheese is then aged for at least one month and smoked using the grapevines in the vineyard. This makes the ivory-white cover with chalky dough and brings a delicate taste to the cheese. The best period to produce Olivet Cendre is May and June.

Oca is a root vegetable native to the Andes, known for its brightly colored tubers which can range from yellow to orange to pink.

It’s a perennial plant that’s cultivated for its edible tubers, which are used similarly to potatoes. Oca tubers have a tangy flavor and can be eaten raw, boiled, baked, or fried.

Also known as Oxalis tuberosa, Oca was once called the Irish potato. Furthermore, the vegetable is known by various names, such as yams in New Zealand and uqa in Quechua.

You can enjoy oca raw for a fresh lemony taste and crunchy texture or cook it (either baked or boiled) to achieve a starchy and tender consistency.

The versatility of oca extends to its preparation methods, making it a unique ingredient in dishes that start with ‘O’.