Tender mini mozzarella balls bathed in fragrant olive oil with garlic, lemon zest, herbs, and a gentle chilli bite — a polished antipasto for guests, picnics, and grazing boards. Ready in minutes, then left to rest in the refrigerator until the flavours turn bright and harmonious.
Ingredients
- Mini mozzarella balls — 250g (9 oz)
- Extra-virgin olive oil — 150ml (2/3 cup)
- Garlic — 2 cloves
- Chilli flakes — 1/2 tsp (or to taste)
- Lemon zest — 1 tsp
- Dried oregano — 1 tsp
- Fresh thyme — 3 sprigs
- Fresh basil — 6 leaves
- Freshly ground black pepper — 1/2 tsp
- Sea salt — 1/2 tsp
- White wine vinegar — 1 tsp (optional)
Step-by-Step Recipe
- In a bowl, mix the olive oil, lemon zest, oregano, black pepper, salt, chilli flakes, and, if using, the white wine vinegar.
- Lightly crush the garlic with the flat side of a knife. Strip the thyme leaves from the sprigs and tear the basil into larger pieces with your hands.
- Drain the brine from the mini mozzarella and gently pat the balls dry with paper towels.
- In a clean, dry jar, layer the mozzarella, garlic, thyme, and basil, then pour over the flavoured oil so the balls are completely submerged.
- Seal the jar and give it a gentle shake. Refrigerate for at least 2 hours, preferably overnight, so the flavours can fully develop.
- Before serving, remove from the refrigerator 10 minutes ahead of time. Serve on skewers, with crusty baguette or crackers; use any remaining oil as a salad dressing.
Serving Ideas and Pairings
Serve the marinated mozzarella with black and green olives, sun-dried tomatoes, fresh cherry tomatoes, and crisp toast. It pairs beautifully with prosecco, a light white wine, or a citrusy lemonade.
Nutritional Value (per serving)
| Metric | Per serving |
|---|---|
| Calories | 210 kcal |
| Protein | 7.5 g |
| Fat | 18 g |
| Carbohydrates | 2 g |
| Fiber | 0.2 g |
| Sugar | 1 g |
| Sodium | 380 mg |
Note: Nutritional values are approximate and will vary depending on the amount of oil actually used when serving.
Storage
Store in the refrigerator for up to 5 days in a tightly sealed jar. Make sure the balls remain completely covered with oil. Do not freeze.
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Tips and Variations
- For no heat: swap the chilli for a pinch of sweet paprika.
- Mediterranean version: add dried basil and a few capers.
- Citrus note: replace the lemon zest with orange zest for a softer sweetness.
- Herbs: pair thyme with rosemary (1 sprig), but use a light hand — rosemary is assertive.
- Quick serving: if you do not have time to infuse, warm the oil with the aromatics over the lowest heat for 2–3 minutes, cool, and pour over the mozzarella.
FAQ
- Can I use a regular mozzarella ball instead of mini balls? Yes. Cut the ball into 2–3 cm cubes and marinate as directed.
- What can I use instead of olive oil? Good unrefined sunflower oil or cold-pressed rapeseed oil. The flavour will be softer and more neutral.
- Can I make it without garlic? Yes, simply leave it out or replace it with a pinch of granulated garlic.
- How long should it infuse? At least 2 hours in the refrigerator; overnight is ideal.
- What should I do with the leftover oil? Use it as a dressing for salads, for bruschetta, roasted vegetables, or pasta.