2 envelopes unflavored gelatin
3 cups orange juice
1/2 cup lemon juice
2/3 cup orange marmalade
2 cups pitted ripe olives
mandarin orange sections
Sprinkle gelatin on 1 cup orange juice to soften.
Stir over low heat until dissolved.
Remove from heat and add remaining 2 cups orange juice and marmalade.
Chill until mixture starts to set.
Arrange about 10 ripe olives cut in halves and orange sections in pattern on bottom of 1 1/2 quart mold.
Fold remaining ripe olives into gelatin and spoon carefully into mold.
Chill until firm.
makes 6 servings