Olive Cream
U.S.A.
Ground olives mixed to taste with cream cheese. Olives rival pimientos for such mildly piquant blends that just suit the bland American taste. A more exciting olive cream may be made with Greek Calatma olives and Feta sheep cheese.
Olivet
Orléans, France
Soft sheep cheese sold in three forms:
I. Fresh; summer, white; cream cheese.
II. Olivet-Bleu—mold inoculated; half-ripened.
III. Olivet-Cendré, ripened in the ashes. Season, October to June.
Olmützer Quargel, also Olmützer Bierkäse
Austria
Soft; skim milk-soured; salty. The smallest of hand cheeses, only ½ of an inch thick by 1½ inches in diameter. Packed in kegs to ripen into beer cheese and keep the liquid contents of other kegs company. A dozen of these little ones are packed together in a box ready to drop into wine or beer drinks at home or at the bar.
Oloron, or Fromage de la Vallee d'ossour
Béarn, France
In season from October to May.
Onion with garlic links
U.S.A
Processed and put up like frankfurters, in links.