goodcooking.com's Food & Cooking Dictionary

Obst: German for Fruit.

Oca: Italian for Goose.

Oeuf: French for Egg.

Offal: Variety meats such as liver, sweetbreads, tripe, hearts, brains, etc. .

Oie: French for Goose.

Oignon: French for onion.

Oignon brule: Literally meaning "burnt onion," a culinary term for a blackend sliced onion use to enhance the dark color of French brown sauces or consommes..

Oliven: German for Olives.

Oregano brujo: Puerto Rican oregano that grows wild on the island.

Oyster plant: aka. Salsify is a hardy biennial in the dandelion family, peeled poached and simmered in cream is a classic European dish.

Ouzo - an anise-flavored: strong, colorless liquor from Greece.