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
Preparation
Mix olives, oil, orange peel, orange juice and marmalade. Cover and refrigerate 3 to 4 hours to blend flavors.
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.
Line top of pot with tissue paper; cover with peanuts.
