Italian Olive Oil and Fresh Herb Marinated Mozzarella Balls

Okay, cheese lovers, this one is for you! These Italian olive oil and herb marinated mozzarella balls make the best appetizer for any occasion, whether you are celebrating the holidays with friends and family or just looking for an afternoon snack. The small mozzarella bites are herby, zesty, and perfectly seasoned in high-quality extra virgin olive oil.

When I first went to Italy to see where my grandmother’s family was from, eating fresh Italian food quickly became my favorite thing to do. Small delis and sandwich shops had their own versions of this mozzarella, and it was so much fun to buy a small cup and snack on them as you strolled through the streets.

They are the perfect bite-sized appetizer to serve as a party snack alongside classic Italian cocktails like a traditional limoncello spritz or a bold espresso martini. You can also chop them up to mix with tomatoes for a fresh Italian bruschetta appetizer with crostini crisps, or skewer them with tomatoes and prosciutto for a fun caprese-style snack!

🛒 ingredients

• ciliegine mozzarella – this fresh mozzarella is sold in a brine. It’s pronounced “chee-lee-aye-GEE-nay” and actually means “cherry,” because each ball of cheese is about the size of a cherry, like cherry tomatoes or grape tomatoes! That makes it perfect for snacking!
• olive oil – extra-virgin olive oil is a safe choice, as long as it’s mild in flavor. Avoid anything that’s too robust, as it will overpower the other simple ingredients. Most importantly, choose the best-quality oil you can that YOU actually like the taste of. Trust me, if the oil is no good on it’s own, it will not be good in this recipe, and it’s a shame to waste nearly a cup of oil!
• fresh herbs – using a combination of fresh herbs adds a vibrant herbal flavor that dried herbs can’t match. You can use a combination of your favorite herbs, but the classic Italian trifecta is as follows:
  • parsley – fresh parsley adds a delicate herbal and slightly grassy taste to the mozzarella. Choose flat leaf Italian parsley over curly parsley, which can be a bit less flavorful.
  • basil – fresh basil is sweet, peppery, and almost licorice-like in taste. It plays very nicely with the parsley and lemon.
  • oregano – fresh oregano brings a bold balance to the basil and parsley. Make sure to choose Italian oregano or Mediterranean oregano. Mediterranean oregano has a slightly minty taste, with notes of grass and almost a slight bitterness.
• garlic – just a bit of garlic goes a long way, so start small with 1-2 cloves and increase from there if you love the taste!
• whole grain mustard – it seems like a weird ingredient, but trust me— adding a bit of whole grain mustard adds a spicy and tangy bite that the cool and creamy mozzarella and oil mix benefits from!
• lemon – using the zest and juice from a lemon keeps the flavor bright while adding a bit of acidity.
• red pepper flakes – totally optional, but I love the bit of spice they bring!
• salt and pepper – you’ll need a bit of kosher salt and freshly ground black pepper for seasoning.

See the recipe card for the exact quantities.

🍳 instructions

1: Drain your fresh mozzarella balls from the brine and pat them dry with a paper towel to remove any excess moisture.

2: Zest & juice your lemon.

3: Chop the garlic and wash and chop your herbs. Be sure to remove the leaves from the stems, which can be woody or bitter.

4: In a small bowl, combine the lemon zest, lemon juice, mustard, herbs, garlic, salt & pepper.

5: Pour olive oil into the small dish, whisking to combine everything.

6: Pour the olive oil mixture overtop of the mozzarella, and allow it to marinate for at least 1 hour before serving.

Hint: If you’re serving it within an hour or two, you can leave it out at room temperature to marinate. Otherwise, pop it in the fridge.

♻️ substitutions & variations

Missing an ingredient? No problem. Check out these tried-and-true substitutions, or comment below with your question. I’m here to help you troubleshoot!

• dried herb mix – if you don’t have fresh herbs on hand, you can use a blend of dried Italian herbs. Stick to 1 teaspoon to start, and if after an hour of marinating you want more flavor, you can add another teaspoon.
• mini mozzarella balls or chopped fresh mozzarella – you can play around with the size and shape of the mozzarella you use in this recipe! I’ve used a log of mozzarella that’s been chopped into small squares and the teenie tiny mozzarella pearls, too.

🧰 equipment needed & storage tips

• airtight container – For best results, use a glass jar. Glass doesn’t absorb flavors like garlic, which plastic does. I love storing my marinated mozzarella in a glass jar, like a large mason jar, weck jar, or le parfait jar.
• scale – using a scale means you can do everything by measurement and not have a million dishes to clean! If you don’t have a scale, it’s a worthwhile investment. You can also use measuring cups and measuring spoons if you don’t have a scale.
• knife & cutting board – you’ll need a cutting board and a sharp chef’s knife for chopping your herbs and spices.

🫙 storage tips

Store your finished marinated mozzarella in an airtight storage container in the fridge for up to 3 days. The acidity of the lemon juice and zest may start to affect the texture of the cheese if stored for longer.

After you eat all the cheese, you can use the oil as a salad dressing or to top pasta!