Nicoise A French term meaning from or in the style of Nice, France, characterized by the use of tomatoes, garlic, olive oil, and brown-black olives.
Noir The French term for black.
Nouilles The French term for noodles.
Nutmeg The oval, brown, wrinkly seed of the nutmeg tree. Used grated to spice a wide range of both sweet and savory dishes.
O
O'Brien With diced pimiento and green pepper.
Oeuf The French term for egg.
Okra A vegetable pod used mainly in gumbos, but also other soups, and served as a vegetable.
Oleic Acid A fatty acid found in almost every vegetable and animal fat. Rich sources are olive and peanut oils.
Olive oil Highly prized edible oil obtained from the pulp of olives (genus Olea europaea sativa). oil, used in both unrefined and refined states. Contains 77 percent monounsaturated fat. A prominent, healthy component of the Mediterranean diet.
Olive oil removal instructions Put the soiled fabric on a flat, towel-covered surface. Cover the stain with a thick layer of cornstarch, salt, or baking soda. Allow to sit until the dry ingredient begins to cake. Scrape off the dry ingredient with a table knife. Launder as usual, in the hottest water recommended for the fabric.
Olive oil, extra light Pure, mild flavored olive oil. Used for baking, sautéing and stir frying
Olive oil, extra virgin The finest olive oil, characterized by a rich, fruity flavor and an acidity level of less than one percent. Used in dishes when a prominent olive oil flavor is desired.
Olive oil, pure A combination of filtered olive oil and extra virgin or virgin olive oil, characterized by a full-bodied, mild flavor and an acidity level between one and three percent. Used for sautéing and stir frying, salad dressings, and pasta sauces.
Olive pomace oil An inexpensive oil extracted from olive tree and fruit debris with the aid of solvents, refined, and then blended with virgin olive oil to add flavor. Production declining due to advances in olive pressing technology.
Oloroso The Spanish term for fragrant and one of the two types of sherry, the other being fino. A dark, intensely fragrant, full-bodied sherry. Used with added sweeteners to make cream sherries.
Omelet Seasoned eggs that are beaten and sautéed. The eggs puff as they cook, and are then rolled or folded before serving.
Onion A pungent vegetable used in various fresh and dry forms (salt, powder, minced or chopped) as a seasoning.
Oporto Portugal's sweet dessert wines (ports), named after Oporto, Portugal's second largest city, on the Douro river.
Oregano See Marjoram.
Organoleptic test Testing, especially of foods, by using sense organs to evaluate flavor, odor, appearance and even "mouth feel"
