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.
