3/4 cup Bertolli extra virgin olive oil
2 cloves garlic minced
1 tablespoon fresh basil finely chopped
1 tablespoon fresh thyme finely chopped
1 tablespoon fresh oregano finely chopped
1/2 teaspoon red pepper flakes or to taste
1/4 teaspoon kosher salt or to taste
16 ounces bocconcini or ciliegine mozzarella drained


1.Mix together the olive oil, garlic, herbs, red pepper flakes and salt.
2.Add the mozzarella balls, stir to fully coat.
3.Allow to marinate for an hour or longer. The longer they marinate, the better the flavors will be. Store in the refrigerator in an airtight container for up to five days.

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