Olive and Pickle Wreath
Servings: 16 servings
Calories: 82kcal
This bright and shiny edible wreath is packed full of sweet, salty, and tangy flavour! Consisting of your favourite pickled and marinated foods, an Olive and Pickle Wreath is the answer to every host's holiday appetizer table. Assemble on a platter and refrigerate until ready to serve. It's easy, delicious, and festive!
Print Recipe
Ingredients
- 1 cup red pepper stuffed olives
- 1/2 cup castelvetrano olives
- 1 cup marinated artichoke hearts
- 1 cup gherkins
- 1 cup pepperoncini
- 1/2 cup pickled sweet onions
- 1/2 cup bread and butter pickles
- 2 large roasted red peppers
- rosemary sprigs
- summer savoury sprigs
Instructions
- Using fresh sprigs of rosemary and summer savoury, create a circular pattern on a board or platter. Position the sprigs so that the leafy end is pointing out from the center of the board. The size of the wreath will be determined by how many olives and pickles you will be piling onto it, so size the wreath accordingly. It’s always best to make the rosemary and summer savoury wreath a little bigger so that the green leaves are not completely covered with food. Once you’re happy with positioning those, it’s time to assemble.
- Start by laying down alternating layers of gherkins, pepperoncini, marinated artichokes, and bread and butter pickles.
- Fill in the gaps with both types of olives.
- Next, add a few slices of roasted red peppers, and then dot the wreath with the pickled onions.
- Serve immediately or cover and refrigerate for up to 24 hours.
Nutrition
Calories: 82kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 449mg | Potassium: 45mg | Fiber: 1g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 0.3mg