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There is something irresistible about a jar of fresh mozzarella balls swimming in fragrant olive oil with garlic and garden herbs. This is my go-to recipe for simple impressive appetizers or an extra touch on a summer salad. The best part is how quickly and easily you can prepare these marinated mozzarella balls at home with just a handful of fresh ingredients.
I first served these as a picnic treat for friends. We ended up making sandwiches right on the blanket and everyone raved about the herby oil they could not get enough.
Ingredients
- Bertolli extra virgin olive oil: This is your flavor backbone so choose a fruity rich oil for the best results
- Garlic: fresh cloves minced fine for that distinctive warmth and bite
- Fresh basil: chopped for sweet herbal notes look for vibrant leaves with no dark spots
- Fresh thyme: aromatic and earthy pull from stems and chop just before using
- Fresh oregano: robust and peppery fresh adds a punchier flavor than dried
- Red pepper flakes: for subtle heat you can adjust to your taste
- Kosher salt: enhances every ingredient use a good quality salt for full flavor
- Bocconcini or ciliegine mozzarella: small Italian mozzarella balls soft and creamy be sure to drain them well
Instructions
- Mix the Marinade:
- Combine the olive oil minced garlic basil thyme oregano red pepper flakes and kosher salt in a medium mixing bowl. Stir thoroughly to ensure the herbs and seasonings disperse evenly in the olive oil. This infuses the oil before touching the cheese and ensures every bite will burst with flavor.
- Coat the Mozzarella:
- Gently add the drained mozzarella balls into the bowl. Use a rubber spatula or large spoon to slowly fold the balls in the oil. Make sure all surfaces are covered. This step is essential for the cheese to start picking up the essence of the oil and the fresh herbs.
- Marinate:
- Let the mozzarella balls sit in the marinade for at least one hour. Cover the bowl and refrigerate. The longer you let them marinate the deeper the flavors will seep into the cheese. I recommend marinating overnight if you can plan ahead for even more flavor.
- Store:
- Once marinated transfer the mozzarella balls along with the oil and herbs into an airtight container. Store in the refrigerator for up to five days. The oil may solidify when chilled so let it sit at room temperature before serving to bring everything back to life.
When I make these my favorite part is sneaking an early taste after just an hour. The basil perfume and creamy mozzarella remind me of my nonna’s summer kitchen window full of fresh herbs. Once I brought these to a family reunion and not a single piece was left on the tray.
Storage tips
Store marinated mozzarella in an airtight glass or ceramic container for optimal freshness. Avoid metal containers as they can affect the flavor of both oil and cheese. If the oil hardens in the fridge setting everything out at room temperature for 30 minutes before serving will bring back the beautiful texture and flavors.
Ingredient substitutions
If you cannot find bocconcini or ciliegine look for any small mozzarella balls in the cheese section. Herbs can be swapped use dill or tarragon for a fresh new flavor spin. In a pinch dried herbs work but half the amount compared to fresh.
Serving suggestions
Toss these marinated mozzarella balls onto a big antipasto platter with roasted red peppers prosciutto and olives. They also shine in green salads sliced baguette or even skewered with tomatoes for a Caprese style party snack. Spoon some of the herby oil on grilled chicken or pasta for a quick meal upgrade.
Cultural context
Marinated cheeses are a beloved part of Italian and Mediterranean snacking. This method uses classic Italian ingredients and honors the tradition of letting simple real foods shine through. It is an easy way to bring a taste of Italy to any gathering or weeknight meal.
Seasonal Adaptations
Use whatever fresh herbs are growing in your summer garden for endless flavor variety. Try lemon zest in the marinade for a bright springtime twist. Roasted garlic can swap in for raw during fall months for deeper savoriness.
Success Stories
Every time I share these at events guests end up gathering around the cheese plate and asking how they are made. My friend made them for her book club using oregano from her own garden and it was the hit of the night.
Freezer Meal Conversion
This recipe is best enjoyed fresh from the fridge. However you can freeze plain mozzarella balls then thaw and marinate as needed. Avoid freezing them in oil as the texture can change.
These marinated mozzarella balls will elevate any snack platter or meal. With a few fresh herbs and good olive oil you will have a memorable treat to share.
Recipe Q&A
- → How long should mozzarella balls be marinated for best flavor?
Letting the mozzarella marinate for at least one hour enhances the infusion, but several hours or overnight yields even richer flavor.
- → Can dried herbs be used instead of fresh?
Yes, but reduce the quantity by about half since dried herbs are more concentrated in flavor than fresh ones.
- → How should marinated mozzarella be stored?
Keep them in an airtight container in the refrigerator. Ensure the mozzarella is submerged in oil for optimal freshness.
- → What are serving suggestions for marinated mozzarella?
Enjoy as part of an antipasto platter, with crusty bread, in salads, or as a snack straight from the jar.
- → Can different oils or flavorings be added?
Definitely. Sun-dried tomatoes, lemon zest, or chili flakes can boost complexity. Choose a high-quality olive oil for best results.