30 Delicious Foods that Start with O

Greetings, fellow food enthusiasts! Are you ready to embark on a delightful journey through the alphabet of flavors, where the magic begins with the letter “O”? Today, we explore the world of Foods that Start with O, unraveling the stories behind 30 delicious culinary wonders that are sure to tantalize your taste buds.

30 foods that start with o

  1. Oat milk
  2. Oats – Coarse
  3. Oca
  4. Ocean Perch
  5. Octopus
  6. Okra
  7. Olive Oil
  8. Olives
  9. Onion –
  10. Orange Roughy
  11. orange-blood
  12. Oranges
  13. Oregano
  14. Oyster Sauce
  15. Oysters
  16. Oatmeal
  17. Omurice
  18. Ontbijtkoek
  19. Orange juice
  20. Ox-tongue pastry
  21. Oysters Rockefeller
  22. Orujo – Grape Juice spirit 
  23. Oreja (de cerdo) – pigs’ ears
  24. Olla – Stew
  25. Ostras – Oysters
  26. Obleas – Wafers
  27. Olivas – Olives
  28. Omelette – Omelet
  29. Orilla – Edge or crust of bread
  30. Orza – Terrine or crock

What are some foods that start with o?

Embark on a culinary journey with me as we explore the delightful world of foods that start with o in english.  Join me in this flavorful adventure where we celebrate the magic of Foods that Start with O turning every bite into a shared experience that goes beyond the plate. Your taste buds are in for a treat!

Oat milk

What is it?

Oat milk is a non-dairy milk alternative made by soaking, blending, and straining whole oat groats and water. It has a naturally creamy texture and a subtle, slightly sweet, oat flavor.


  • Calories: Unsweetened oat milk typically has around 30-40 calories per cup, while sweetened versions can have 70-100 or more.
  • Protein: Oat milk typically contains 2-4 grams of protein per cup, less than cow’s milk but more than some other plant milks.
  • Fat: Oat milk is naturally low in fat, with around 1-2 grams per cup.
  • Carbs: Oat milk contains 5-7 grams of carbs per cup, mostly in the form of dietary fiber and starches.
  • Vitamins and Minerals: Oat milk is fortified with vitamins and minerals, often including Vitamin A, Vitamin D, calcium, and riboflavin.


  • Lactose-free: Excellent for those with lactose intolerance or dairy allergies.
  • Plant-based: Suitable for vegan and vegetarian diets.
  • Creamy texture: Ideal for coffee, smoothies, and baking.
  • Fiber content: Contains more fiber than many other plant milks.
  • Sustainable: Requires less water and land to produce than some other plant milks.


  • Higher calorie and sugar content: Can be higher in calories and sugar than unsweetened varieties of almond or soy milk.
  • Lower in protein: Contains less protein than cow’s milk.
  • Cost: Can be more expensive than some other plant milks.
  • Potential allergens: While less common than dairy allergies, oat allergies do exist.

Making your own:

Oat milk is surprisingly easy to make at home with a blender and oat groats or rolled oats. You can control the sweetness and add flavorings like vanilla or cocoa powder.


Oat milk is a delicious and nutritious plant-based milk alternative with a creamy texture and mild flavor. It’s perfect for those who are lactose-intolerant, vegan, or looking for a sustainable milk option. Just be mindful of the sugar content and choose unsweetened varieties when possible.

Additional Resources:

Oats – Coarse

What are they?

Oats (Avena sativa) are a species of cereal grain known for their chewy texture, nutty flavor, and impressive nutritional profile. They’re grown for their edible seeds, typically enjoyed as oatmeal or incorporated into various food products.


  • Whole Grain: Oats are naturally a whole grain, offering the benefits of dietary fiber, vitamins, minerals, and antioxidants.
  • Fiber Powerhouse: A serving of oats packs 4-8 grams of fiber, aiding digestion, regulating blood sugar, and promoting satiety.
  • Protein Punch: Compared to other grains, oats are relatively high in protein, containing 5-7 grams per serving.
  • Vitamin and Mineral Riches: Oats are a good source of manganese, phosphorus, magnesium, iron, and B vitamins.
  • Beta-Glucans: Oats contain unique soluble fiber called beta-glucans, which contribute to heart health by lowering cholesterol levels.

Health Benefits:

  • Heart Health: Beta-glucans in oats reduce “bad” LDL cholesterol and promote “good” HDL cholesterol, reducing heart disease risk.
  • Blood Sugar Control: Oats’ fiber slows down glucose absorption, regulating blood sugar levels and benefiting those with diabetes.
  • Weight Management: Oats are filling due to their fiber and protein content, promoting satiety and potentially aiding weight management.
  • Digestive Health: Fiber in oats supports healthy digestion and bowel movements.
  • Antioxidant Power: Oats contain various antioxidants, which protect cells from damage and reduce chronic disease risk.


Oats are incredibly versatile and can be enjoyed in numerous ways:

  • Oatmeal: Classic hot or cold breakfast option, customizable with fruits, nuts, spices, and toppings.
  • Baked Goods: Oats add moisture, texture, and fiber to breads, muffins, cookies, and pancakes.
  • Savory Dishes: Oat groats can be used in soups, stews, and even as a rice substitute.
  • Oat Flour: Ground oats add a unique flavor and nutritional boost to pancakes, waffles, and baked goods.
  • Oat Milk: Plant-based milk alternative made from oats, ideal for those with dairy allergies or intolerances.


  • Gluten Sensitivity: While considered gluten-free, oats may contain traces of gluten due to cross-contamination. Those with celiac disease may choose certified gluten-free oats.
  • Sugar Content: Some commercially prepared oatmeals and baked goods can be high in sugar. Opt for unsweetened oats and control added sugars yourself.


Oats are a fantastic dietary choice due to their rich nutritional profile, impressive health benefits, and versatility in the kitchen. Whether enjoyed as hearty oatmeal or incorporated into baked goods, they’re a delicious and healthy way to enhance your diet.

Additional Resources:


Oca, also known as oca de los Andes or oca potato, might not be a household name, but this vibrant tuber from the Andes Mountains packs a nutritional punch and offers a unique culinary experience.

What is it?

Oca is a root vegetable (Oxalis tuberosa) belonging to the same family as sorrel and wood sorrel. It’s native to the high Andes of South America, particularly Bolivia, Peru, Ecuador, and Argentina, where it has been cultivated for centuries as a staple food. Oca comes in a variety of shapes and sizes, with skin colors ranging from yellow, pink, purple, and red to cream, and flesh hues that can be white, yellow, or orange.


  • Carbohydrate Powerhouse: Oca is rich in carbohydrates, primarily in the form of complex starches, providing sustained energy.
  • Fiber Delight: It contains a good amount of dietary fiber, aiding digestion and promoting satiety.
  • Vitamin and Mineral Mix: Oca is a good source of Vitamin C, B vitamins, calcium, iron, and phosphorus.
  • Unique Phytonutrients: It boasts unique antioxidants and phytonutrients like oxalic acid that offer potential health benefits.

Health Benefits:

  • Digestive Health: Oca’s fiber content promotes healthy gut bacteria and regular bowel movements.
  • Blood Sugar Control: Its complex carbohydrates offer slow energy release, potentially helpful for blood sugar management.
  • Antioxidant Power: The phytonutrients and Vitamin C in oca contribute to cell protection and disease prevention.
  • Immune Support: Vitamin C and other nutrients in oca play a role in immune function.


Oca’s mild, slightly sweet flavor and adaptable texture make it a versatile ingredient. Here are some ways to enjoy it:

  • Boiled or roasted: A simple and delicious way to experience its natural sweetness.
  • Mashed or stewed: Great for incorporating into soups, stews, and side dishes.
  • Pickled or fermented: Adds a tangy flavor and boosts probiotic content.
  • Grated or shredded: Useful for salads, pancakes, fritters, and breading.
  • Dried and ground: Makes a nutritious flour for gluten-free baking.


  • Availability: Oca may not be readily available in all supermarkets, but specialty stores and online retailers often carry it.
  • Oxalic Acid: While generally safe, excessive consumption of Oca could contribute to high oxalic acid levels in sensitive individuals. Moderation is key.


Oca emerges as a promising, nutrient-rich superfood with culinary potential. Its diverse color, unique flavor, and impressive nutritional profile make it a valuable addition to a healthy diet. Whether you’re seeking to explore exotic ingredients or simply add diversity to your plate, Oca is definitely worth a try.

Ocean Perch

What is it?

Ocean perch, also known as redfish or Atlantic sea perch, is a deep-sea fish species found in the Atlantic Ocean and some parts of the Mediterranean Sea. It’s not actually a true perch but belongs to the rockfish family. Ocean perch is primarily commercially fished and known for its mild flavor, firm texture, and vibrant red skin.


  • Bright red to orange-red coloration, especially noticeable on the skin.
  • Large pectoral fins and a prominent spine on the upper part of the head.
  • Can grow up to 5 pounds, although average market size is around 1-2 pounds.

Habitat and Distribution:

  • Lives in rocky bottoms of the continental shelf and upper slope, at depths between 150 and 800 meters.
  • Found in the Northwest Atlantic from Labrador to the Gulf of Maine, and across the Atlantic in Iceland, Norway, and other Scandinavian countries.


  • Low in fat and calories (around 75 calories and 1 gram of fat per 3-ounce serving).
  • Excellent source of lean protein (about 13 grams per serving).
  • Rich in vitamins and minerals, including Vitamin B12, phosphorus, selenium, and niacin.


  • Sustainable Choice: Many ocean perch fisheries are managed sustainably, making it an environmentally friendly seafood option.
  • Heart-Healthy: Low in fat and cholesterol, and a good source of omega-3 fatty acids, beneficial for heart health.
  • Nutrient Powerhouse: Provides essential vitamins and minerals for overall health and well-being.
  • Versatile Cooking: Can be baked, grilled, pan-fried, or poached, offering various meal options.


  • Mercury Levels: Some larger ocean perch may contain higher levels of mercury, so be mindful of portion sizes and consult advisories if available.
  • Availability: Not readily available in all regions, particularly outside coastal areas.
  • Bones: May contain small bones, requiring careful preparation or removal before consumption.

Cooking Tips:

  • Skin cooks to a crispy texture, adding flavor and visual appeal.
  • Best cooked until just opaque and flakey to avoid overcooking and drying out the flesh.
  • Pairs well with various herbs, spices, and sauces, allowing for diverse culinary interpretations.


Ocean perch is a delicious and nutritious seafood option with a mild flavor and versatile cooking options. Its lean protein content, vitamin and mineral richness, and potential for sustainable sourcing make it a worthwhile addition to your dietary repertoire. Just be mindful of potential mercury concerns and bone presence, and enjoy this deep-sea delicacy in moderation.

Additional Resources:


What is it?

Octopus, a mollusk belonging to the cephalopod family, is a fascinating sea creature found in various oceans globally. Known for its unique appearance and intelligence, the octopus is a prized ingredient in many cuisines. Its flavor profile is mild yet distinctive, offering a delightful taste of the sea.


Soft, gelatinous body with a bulbous head and eight long, tentacle-like arms. Typically cream to pinkish or reddish-brown in color, camouflaging with its surroundings. Habitat and Distribution:

Inhabitants of both shallow and deep waters, ranging from coastal shallows to ocean depths. Found in oceans worldwide, with notable populations in the Mediterranean, Atlantic, and Pacific. Nutrition:

Low in fat and calories, making it a healthy protein source. Rich in essential nutrients, including vitamin B12, iron, and selenium. Provides omega-3 fatty acids, promoting heart health. Benefits:

Lean Protein: A protein-rich option with minimal fat content. Nutrient-Dense: Packed with essential vitamins and minerals for overall well-being. Versatile Culinary Use: Can be grilled, boiled, braised, or served raw in dishes like sushi. Sustainability: Octopus fisheries, when managed responsibly, can be environmentally friendly. Drawbacks:

Tough Texture: Octopus can become rubbery if not cooked properly, requiring careful preparation. Cooking Time: Needs either quick cooking or slow simmering to achieve optimal tenderness. Availability: Not as universally available as some other seafood, especially in inland regions. Cooking Tips:

Tenderizing Techniques: Beat or massage the octopus before cooking to enhance tenderness. Quick Cooking: Boil or grill for a short time to avoid toughness. Marination: Marinate before cooking to infuse flavors and further tenderize. Overall:

Octopus stands out as a culinary treasure from the deep seas, offering a distinctive flavor and tender texture when prepared with care. Its nutritional richness, versatility in cooking methods, and potential for sustainability make it an exciting addition to seafood enthusiasts’ menus. Just be mindful of its unique cooking requirements and enjoy this oceanic delicacy in various culinary creations.


Okra, also known as lady’s finger or gumbo, is a flowering plant native to Africa and widely celebrated for its edible seed pods. While its distinctively slimy texture can be off-putting to some, okra boasts a wealth of potential health benefits and culinary versatility that deserves a closer look.

Appearance and Varieties:

  • Slender, elongated pods with ridges, typically green but also found in red or purple varieties.
  • Length ranges from 5 to 15 cm, with smaller pods generally considered more tender.
  • Inside, you’ll find edible seeds surrounded by mucilaginous (slimy) pulp.


  • Low in calories (around 30 per cup) and fat (less than 1 gram), making it a great choice for weight management.
  • Packed with fiber (about 3 grams per cup), aiding digestion and promoting satiety.
  • Good source of various vitamins and minerals, including Vitamin A, Vitamin C, magnesium, folate, and potassium.
  • Contains antioxidants like beta-carotene and quercetin, offering potential protection against chronic diseases.

Potential Health Benefits:

  • Supports blood sugar control: Fiber content may help regulate blood sugar levels and benefit individuals with diabetes.
  • Promotes heart health: Lowers “bad” LDL cholesterol and boosts “good” HDL cholesterol, reducing heart disease risk.
  • Improves digestion: Soluble fiber and mucilage soothe the digestive tract and regulate bowel movements.
  • Strengthens bones: Rich in vitamin K and calcium, vital for bone health and preventing osteoporosis.
  • Boosts immunity: Vitamin C content supports immune function and protects against infections.

Culinary Uses:

  • Okra’s unique mucilage thickens stews and soups, making it a key ingredient in dishes like gumbo and curry.
  • Grilled, roasted, or fried okra offers a crispy exterior and tender interior, perfect for side dishes or salads.
  • Pickled okra adds a tangy punch to sandwiches or dips.
  • Okra water extracted from pods is said to have hydrating and digestive benefits, although research is ongoing.


  • The slimy texture is a common deterrent for some. Techniques like pre-soaking in vinegar or cooking with acidic ingredients can minimize the sliminess.
  • Okra can become tough and stringy if not cooked properly. Aim for quick cooking methods like stir-frying or grilling to preserve its tenderness.


Okra, despite its potential sliminess, is a nutritional powerhouse worth embracing. Its impressive fiber content, vitamin and mineral richness, and culinary versatility make it a valuable addition to a healthy diet. So, step outside your comfort zone, explore different cooking methods, and unlock the potential of this unique and beneficial vegetable!

Olive Oil

What is it?

Olive oil is a liquid fat obtained by pressing whole olives, the fruit of the olive tree (Olea europaea). It has been a staple food and condiment in the Mediterranean region for thousands of years and is now used worldwide.

Types of olive oil:

  • Extra virgin olive oil: This is the highest quality olive oil, made from cold-pressed, unrefined olives. It has a strong, fruity flavor and is perfect for drizzling on salads, bread, or dipping.
  • Virgin olive oil: This is also made from cold-pressed olives, but it may have a slightly higher acidity level than extra virgin olive oil. It has a milder flavor and is still a good choice for cooking and salad dressings.
  • Refined olive oil: This is made from virgin olive oil that has been treated with heat and chemicals to remove impurities and improve its shelf life. It has a neutral flavor and is suitable for high-heat cooking.
  • Olive oil: This is a blend of refined olive oil and virgin or extra virgin olive oil. It has a mild flavor and is a good all-purpose oil for cooking.

Health benefits:

Olive oil is a good source of healthy monounsaturated fats, which have been shown to reduce the risk of heart disease, stroke, and type 2 diabetes. It is also a good source of antioxidants, which can help protect cells from damage.


One tablespoon of olive oil contains:

  • 120 calories
  • 14 grams fat (11 grams monounsaturated fat, 1 gram polyunsaturated fat, and 1 gram saturated fat)
  • 0 grams protein
  • 0 grams carbohydrates

How to use olive oil:

Olive oil can be used for a variety of purposes, including:

  • Cooking: Olive oil is a good choice for frying, sauteing, roasting, and baking. However, it should not be used for high-heat cooking, as it can break down and smoke.
  • Salad dressings: Olive oil is a delicious and healthy base for salad dressings.
  • Dipping: Olive oil is a great dipping oil for bread, vegetables, and grilled meats.
  • Marinades: Olive oil can be used to marinate meat, fish, and tofu.

Things to keep in mind:

  • Olive oil should be stored in a cool, dark place.
  • Once opened, olive oil will start to lose its quality, so it is best to use it within a few months.
  • Choose olive oil that is labeled with a harvest date, as this will ensure that it is fresh.

Additional information:

  • Olive oil is produced in many countries around the world, but the largest producers are Spain, Italy, and Greece.
  • There are many different varieties of olives, each with its own unique flavor.
  • Olive oil is a sustainable product, as olive trees can live for hundreds of years.



  • Green olives: Unripe olives, typically packed in brine or oil with herbs and spices. They have a bright, herbaceous flavor and a firm texture. Popular varieties include Castelvetrano, Manzanilla, and Kalamata.
  • Black olives: Fully ripe olives, often brined or cured with lye and oil. They have a bolder, earthier flavor and a softer texture. Popular varieties include Kalamata, Niçoise, and Gaeta.


Olives are a good source of healthy fats, fiber, vitamins, and minerals. One ounce (about 5 olives) contains:

  • 40 calories
  • 3 grams fat (2 grams monounsaturated fat, 0.5 grams polyunsaturated fat, and 0.5 grams saturated fat)
  • 1 gram protein
  • 1 gram carbohydrates
  • 1 gram fiber
  • 5% DV Vitamin E
  • 2% DV iron
  • 2% DV sodium

Health benefits:

  • Heart health: The monounsaturated fats in olives help to lower LDL (bad) cholesterol and raise HDL (good) cholesterol, reducing the risk of heart disease.
  • Digestive health: The fiber in olives promotes gut health and digestion.
  • Bone health: Olives are a good source of calcium, which is important for bone health.
  • Antioxidant power: Olives are rich in antioxidants, which protect cells from damage and may reduce the risk of chronic diseases.

Culinary uses:

  • Snacks: Olives can be enjoyed plain or stuffed with vegetables, cheese, or meat.
  • Salads: Olives add a salty, briny flavor and texture to salads.
  • Pizzas and pastas: Olives are a popular topping for pizzas and pastas.
  • Tapas: Olives are a classic tapas food, often served with bread and cheese.
  • Cocktails: Olives can be used as a decorative garnish for cocktails.

Things to keep in mind:

  • Olives are high in sodium, so consume them in moderation if you are on a sodium-restricted diet.
  • Some brands of olives contain added sugar or preservatives, so be sure to check the label.

Additional information:

  • Olives are the fruit of the olive tree, which is native to the Mediterranean region.
  • Olive cultivation dates back thousands of years.
  • Olive oil is made from pressed olives.


Orange Roughy




Oyster Sauce


breakfast foods that start with o




Orange juice

Ox-tongue pastry

Oysters Rockefeller

foods that start with o in spanish

Orujo – Grape Juice spirit 

Oreja (de cerdo) – pigs’ ears

Olla – Stew

Ostras – Oysters

Obleas – Wafers

Olivas – Olives

Omelette – Omelet

Orilla – Edge or crust of bread

Orza – Terrine or crock

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