Glossary O

The food glossary +++ 'Oignon brule', 'Osang', 'Oignon pique'
Ocopa refers to Pervian dish made of new potatoes in a seasoned sauce of onions, garlic, olive oil, feta cheese and chile peppers.Ocopa is typical of the southern region of Peru and also popular in some areas of South America. Moreover, Ocopa is a traditional Andean recipe, associated with the Southern-Peruvian mountain city of Arequipa. The flavor base is a combination of roasted Ají Mirasol (Peruvian yellow peppers, also known as Ají amarillo) and Huacatay, which is an Andean black mint that the inhabitants of that region use in a lot of their cooking.

Olivada refers to a popular olive spread in Italy which is made with pureed black olives, olive oil and black pepper.

Onaga is the Japanese word for "Red Snapper". It is called Ula' ula in Hawaiian. It is a tender, moist fish that is especially popular for making sushi for New Year celebrations and weddings.

Ou is the Romanian term for "Egg".

Ovos Moles refers to a sweet sauce made of egg yolks and sugar. Ovos Moles are "soft eggs sauce" sold in colorful barrels, one of Portugal's delicacy which have originated in Aveiro. Ovos Moles are sold in Aveiro in two (2) different presentations: (1) in small wooden barrels filled with Ovos Moles called Barricas which have hand painted scenes; and (2) in Barricas which is available in different shapes and are made of host which is filled with Ovos Moles. Aveiro is specially known for its sweet and Ovos Moles (literally means soft eggs) which are sweetened egg yolk in candied casings shaped like fish or barrels. Sugar and egg yolks alone are used to create Ovos Moles which can be served by itself as a dessert, over fruit , or as an icing for a sponge cake or torte. Aveiro is a Portuguese city located in central littoral zone. Ovos Moles is also called Ovos Moles de Aveiro.

Oxford and Cambridge Pudding refers to an apricot tart that is covered with meringue . As the name implies, this pudding is an English dessert.