Glossary O

The food glossary +++ 'Oignon pique', 'Oignon brule', 'Onion'

Deutsch: Olive
The olive, botanical name Olea europaea, meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as Olea europaea 'Montra', dwarf olive, or little olive. The species is cultivated in all the countries of the Mediterranean, as well as in Australia, New Zealand, North and South America and South Africa. Olea europaea is the type species for the genus Olea.

An onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.

Obers is the Austrian term for  cream. Also known as Sahne in German. Schagobers is Austrian for whipped cream which is called in German Schlagsahne which is often served with cakes.

Ogrosl also known as Stachelbeere is the Austrian term for Gooseberry, usually made into a jam/marmalade or kompott (Stachelbeerenkompott or braised/stewed gooseberries).

Ogrosl  is also known in Austria as Agrasel

 

Otka refers to one of the specialties of Somalia which is dried meat, preferably camel meat which is fried in butter and spices. Otka is very similar to Jerky. Most of the food of the Somalis is Halal since the majority of them are Muslims. Camel is popular in the country as a source of meat and milk. They believe that camel's milk is more nutritious than cow or goat milk. Somalia is one of the country's in Africa which is bordered to the north by the Gulf of Aden, to the south and west by Kenya, to the west by Ethiopia and to the northwest by Djibouti. Indian Ocean lies in the east.

Oenophile is another way to spell Enophile, referring to a person who is exceedingly knowledgeable about wine.
  1. Oester
  2. Ogen Melon
  3. Ogurts
  4. Ohelo berry

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