| 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 |
| 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. |
|
| Make several trees of various sizes, using smaller olives for small trees. |
|
| Throw a potluck appetizer and dessert party, and set the scene with several Green Olive Trees. |
Nutrition Information:
65 ( 55 ); 6 g ( 1 g); 0mg; 450 mg; 2 g ( 1 g); 2 g 0%; 0%; 2 %; 2 % 1 1/2