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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 15 |
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Pretend you’re in Italy and do pick the olives off this beautiful appetizer tree. The cook time is refridgerator time Ingredients:
5 jars (7 ounces each) pitted queen-size green olives, drained |
3 cups olive or vegetable oil |
1/2 cup shredded orange peel |
1/2 cup orange juice |
1 cup orange marmalade, melted |
1 cone-shaped florists' foam topiary with dowel and base, 8 inches tall |
flowerpot to fit topiary base, about 5 inches in diameter |
rocks to weight flowerpot |
toothpicks |
tissue paper |
2 cups honey-roasted peanuts |
Directions:
1. Mix olives, oil, orange peel, orange juice and marmalade. Cover and refrigerate 3 to 4 hours to blend flavors.
2. Press topiary base securely in flowerpot (glue if necessary). Fill pot 2/3 full with rocks. Insert toothpicks into topiary cone; place olives on toothpicks.
3. Line top of pot with tissue paper; cover with peanuts.
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