Glossary O

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.

Olive a scabecciu refers to a typical food from Sardinian made of olives.

Olive farcite fritte is the Italian term for "fried stuffed olives" that is serve as antipasto.

Olla refers to a large-neck clay pot with two handles used for cooking beans, stews, soups and other similar dishes.

Ollebrød refers to a traditional dish from Denmark that is made of rye bread, sugar and non-alcoholic beer.

Oloolo refers to a Samoan dish made of grated green bananas which is mixed with cocoanut milk and then baked.

Oloroso refers to a Spanish dark, rich aged sherry.

Olovo refers to Kyrgyzstan 's dish which is cooked especially for honored or very special guests consisting of sheep's lungs marinaded in a mix of milk, spices, salt and oil.

Omble Chevalier à la Genevoise refers to a famous dish from the Canton of Geneva in Switzerland which is made of Omble (chevalier), Arctic char (fingerling/grayling) from the Lac Leman on the French/Swiss border. Omble chevalier à la Genevoise is served with the famous Sauce Genevoise, a delicate local sauce made from sparkling white wine, fresh herbs and spices, butter and a drop of cream.

Omija Hwachae is Omija fruit punch. Omija Hwachae is one of the popular traditional Korean drinks for summer. It is made of the fruit herb Omija, which literally means "five-flavor fruit” as the herb has five (5) tastes - it is sweet, bitter, sour, hot, and spicy. When dried and soaked, the herb generates a pink juice. Omija is widely used in Korean foods ranging from traditional drinks to sweets. It quenches thirst, increases energy, loosens phlegm, and stops diarrhea and perspiration. Omija Hwachae is one of the cold foods that offer coolness and nutrition during summer To make Omija Hwachae, the sieved water of dried and soaked Omija fruit is used. Sugar and honey are added to the sieved water . Slices of pear or other fruits and pieces of pine nuts are also added to the water to complete the punch.

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Glossary O

Olive

Olive a scabecciu

Olive farcite fritte

Olla

Ollebrød

Oloolo

Oloroso

Olovo

Omble Chevalier à la Genevoise

Omija Hwachae

Glorious Food

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