Oblea (Wafer): A very thin sheet of dough made from flour and water, baked.

Olla Podrida (Olla Podrida / Spanish Stew): A classic stew based on legumes and a multitude of ingredients (pork, beef, poultry, chorizo, blood sausage, vegetables...).

Oricio (Sea Urchin - Regional): Sea urchin, in Asturias (Spain).

Orza, A La (A La Orza / Preserved in Fat): A method of preserving cured meats and meats in fat, inside an earthenware jar (orza).

Ossobucco (Ossobuco): A dish of Italian origin, made with slices of veal shank, cut with the bone and without removing the marrow, stewed in its own juice. It is usually served with white rice.

Ostión (Oyster / Large Oyster): A species of oyster, larger than the common one and with a less refined flavor.

Olla (Pot / Casserole): Earthenware or metal, round vessel, with a wide mouth and provided with handles. It is used for cooking food, heating water, etc.

Olla a presión (Pressure Cooker): A pot with thick walls designed to withstand high pressures by means of a valve and weight. Very useful for reducing cooking time for grains, meats, or other very hard ingredients.

Olla de cobre (Copper Pot): Used especially for making sweets, due to its quality of preserving the attractive natural color of fruits in syrup or preserves.

Onoto (Annatto / Achiote): Achiote, bija. Used as a colorant for stews, as heating it in oil produces a reddish-yellow pigment. It does not impart flavor unless it is burned. Also used as a colorant in some yellow cheeses.

Olleta (Olleta - Creole Dish): A Creole dish that consists of cooking chicken, beef, or pig's tail meat with wine, herbs, and papelón (hardened sugar cane juice) in a corn broth.

Olluco (Olluco / Ullucus): A variety of potato (tuber), which is yellow, cooks very quickly, and has a sweet flavor.