Dictionary Results Browse the Dictionary Click on any of the letters below to browse all terms beginning with that letter. A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z olive the small fruit of a tree native to the Mediterranean region; has a single pit, high oil content, green color before ripening and green or black color after ripening and an inedibly bitter flavor when raw; eaten on its own after washing, soaking and pickling, or pressed for oil; available in a range of sizes (from smallest to largest): medium, colossal, supercolossal and jumbo olive oil an oil obtained by pressing tree-ripened olives; has a distinctive fruity, olive flavor and is graded according to its degree of acidity; used as a cooking medium, flavoring and ingredient orange any of a variety of citrus (Citrus sinensis) with juicy, orange-colored segmented flesh, a thin to moderately thick orange-colored rind and a flavor ranging from bitter to tart to sweet; depending on the variety, an orange can be eaten fresh, cooked in sweet or savory dishes, juiced or used as a flavoring or aromatic oregano an herb (Origanum vulgare) and the wild form of marjoram; has a woody stalk with clumps of tiny, dark green leaves that have a pungent, peppery flavor and are used fresh or dried, principally in Italian and Greek cuisines; also known as wild marjoram orzo Italian for barley and used to describe rice-like pasta oven bag a heat-resistant nylon bag used for cooking meals in the oven or microwave without basting or tending overwrap To completely cover with Reynolds Plastic Wrap.