Start by draining the mozzarella balls in the colander. Don’t rinse them. You’ll need 2 medium mason jars with lids or one big one with a lid. Fill the jar about 3/4 of the way with mozzarella balls. Add in a few good drizzles of olive oil. You don’t want to saturate the balls though. Fill the oil until it goes half way up the jar.

Next, prepare your seasonings.  I use an organic Italian herb blend which contains a few different herbs INCLUDING MARJORAM, THYME, ROSEMARY, OREGANO AND BASIL. I like to grind them using a mortal and pestle. If you don’t have an Italian blend, just combine a few Italian seasonings together to create your own!

Sprinkle 1-2 teaspoons of dried herbs (we like them heavily seasoned but you can start with one teaspoon and you can always add more) and some ground sea salt to taste on the mozzarella balls. Place the lid tightly on the jar and vigorously shake it.

Next, chop about 2 tablespoons of a combination of fresh herbs (leaves only!) and add it to the jar, giving it a little shake. You can also stir it gently to be sure the mozzarella is coated with herbs and seasonings. Optional: you may add some crushed red pepper flakes or crushed Calabrian Chili peppers, my all-time favorite.

The longer these sit and marinate, the better they will taste!!  Keep in mind that the oil will thicken in the fridge, so take them out a few hours before serving to allow the oil time to loosen up. Be sure to re-shake the jar with lid to evenly distribute the oil and herbs and seasonings. They should last up to 4 days or more in the fridge.

You can serve these on toothpicks, add them to skewers along side and meat, or add them to salads. They are so easy, and much more cost effective than buying marinated mozzarella balls.

Enjoy!