Olive Oil and Garlic Mozzarella Balls
Today I bring you an easy savory snack — with a strong Mediterranean influence — that will shine among a cheese board.
How can you use this olive oil and garlic mozzarella balls?
I like to use these garlicky mozzarella balls in multiple ways. You can add them to a regular green leaf salad and make it extra special. You can use them to make a mini Capri salad with some cherry tomatoes and basil. Also, they work great as part of a cheese board. They are super versatile.
These fragrant mozzarella balls are a great appetizer while all your guesses are drinking wine or tinto de verano. You can get so many compliments for such an easy appetizer idea. I guess that is my favorite thing about this recipe.
And if you think that it can be a waste of expensive extra virgin olive oil, I’ll give you a tip: use the remaining olive oil to season boring salad. It will give a herb and garlic punch to your next salad.
How you can store the mozzarella balls?
You can prepare a big batch and store it in a glass jar with a lid. It can last up to 1 week. The best part is that the longer the mozzarella balls remain into the herb and garlic olive oil, the more flavor they get. I like to prepare mines one day before to get enough flavor payoff. This is the same technique that I use for Portuguese lupini beans.
I hope you enjoy this recipe and I see you in the next one!
- 1 cup extra virgin olive oil
- 3 garlic cloves minced
- 2 tsp dry oregano
- 1 tsp dry thyme
- 1 tbsp fresh parsley thinly cut
- 1 small chili cut into tiny pieces
- 15-20 baby mozzarella balls
- Salt and Pepper to taste
In a glass jar toss all the ingredients and remove well. Store for at least 6 hours to get a stronger flavor.
Serve as an appetizer or as a part of a chess table.