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An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

Ingredient: O

Oils

Oils

Cooking oils are extracted from plant sources like nuts, olives, and seeds, each of which imparts its own flavor. Those high in monounsaturated fats (typically good sources of vitamin E) and polyunsaturated fats (like omega-3s) don’t raise and may even lower LDL (“bad”) cholesterol; choosing them is the first step in lowering your risk of heart disease.
Okra

Okra

These long and elegant pods, also known as lady’s fingers, are high in vitamins A and C, and they’re not necessarily slimy.
Olives

Olives

Olives are tiny fruits that have been cured in salt, water, or lye to offset their bitterness. They’re packed with cholesterol-lowering monounsaturated fats, vitamin E, and antioxidants.
Onion

Onions

Among the most versatile of vegetables, these relatives of the lily add flavor—and vitamin C—to nearly any savory dish. They have a sharp taste when raw but mellow when cooked.
Orange

Oranges

Once found at the bottom of Christmas stockings, oranges today mostly end up in breakfast-table juice glasses. Chock-full of nutrients like vitamin C, they also lend sweet, tangy flavor to foods.
Oregano

Oregano

A member of the mint family, this spicy, peppery herb is commonly used in Mediterranean, South American, and Cajun cooking.
Oysters

Oysters

Long known as an aphrodisiac, oysters are prized for their unusual, sweet, briny taste. If that’s not enough, they’re also high in protein and calcium.

what's in season

Fruits and vegetables at their peak right now.

   
  • Watermelon
  • Zucchini
  • Peaches
  • Cucumber
  • Blueberries
  • Arugula
  • Sweet corn
  • Fiddlehead Ferns
  • Tomatoes
  • Cherries
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What's Fresh Near You

Find out what's in season in your area right now, then locate a farmers' market near you.

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