Green Olive Tree

Pretend you're in Italy and do pick the olives off this delicious appetizer tree!

Makes 1 centerpiece

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.

Nutrition Information: 1 Serving: Calories 65 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 450 mg; Total Carbohydrate 2 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 2 %

Exchanges: 1 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved