Olive oilNot extra virgin, too strong and overpowering2/3 cups
ShallotFinely minced (use half if larger shallot)1
GarlicGrated or finely minced1 clove
Fresh basil, finely chopped1½ tbsp
Fresh parsley, finely chopped1½ tbsp
Grated lemon zestUse 1/2 tsp for stronger flavor¼ tsp
Calabrian chili pasteOr a pinch of hot pepper flakes1 tsp
Salta pinch
Steps
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1
Finely mince the shallot.
2
Finely chop the basil and parsley; optionally add oregano or other herbs, olives, sun-dried tomatoes, or roasted peppers if desired.
3
Combine all the prepared ingredients in a jar, cup, or bowl for easy mixing.
4
Grate in the garlic and lemon zest, using between a quarter and a half teaspoon of zest to brighten the flavors without making it taste too lemony.
5
Stir in the Calabrian chili paste (or hot pepper flakes as a substitute).
6
Pour in the regular olive oil (not extra virgin, which would be too strong) and add a good pinch of salt.
7
Add the mozzarella balls to the jar and mix everything together.
8
Let the mozzarella marinate in the fridge for at least a few hours (longer for best flavor); it will keep well for about 3 days.
9
Bring the mozzarella to room temperature about 10 minutes before serving for the best flavor. Any leftover marinade oil can be drizzled over roasted vegetables, used as a bread dip, or as a base for salad dressing.
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