Green Olive Tree Recipe
Pretend you’re in Italy and do pick the olives off this delicious appetizer tree!
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Cooking tools:
- Toothpick
- Flowerpot
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
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