Green Olive Tree

Pretend you're in Italy and do pick the olives off this delicious Green Olive Tree!

Yield: 1 centerpiece

Equipment

• 1 cone-shaped florists' foam topiary with dowel and base, 8 inches tall
• Flower pot to fit topiary base, about 5 inches in diameter
• Rocks to weight flowerpot
• Toothpicks
• Tissue paper

Ingredients

• 5 (7 ounce) jars 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
• 2 cups honey-roasted peanuts

Instructions

1. Mix olives, oil, orange peel, orange juice and marmalade.
2. Cover and refrigerate for 3 to 4 hours to blend flavors.
3. Press topiary base securely into flowerpot (glue if necessary).
4. Fill pot 2/3 full with rocks.
5. Insert toothpicks into topiary cone; place olives on toothpicks.
6. Line top of pot with tissue paper; cover with peanuts.

Nutrition

Per serving: Calories 65 (Calories from Fat 55); Total Fat 6g (Saturated Fat 1g); Cholesterol 0mg; Sodium 450mg; Total Carbohydrate 2g (Dietary Fiber 1g); Protein 2g

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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens