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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
This recipe is super simple, and great in a cheese plate, or with no-knead bread and bread dip before a meal!
To make this recipe, we will need the following ingredients:
Once you’ve gathered your ingredients, we will use the following process:
Pat Dry
Pat mozzarella balls dry with paper towels to help the marinade stick and prevent it from becoming watery.
Mix Herbs
In a bowl or jar, combine olive oil, vinegar or lemon juice (if using), garlic, herbs, red pepper flakes, salt, and pepper. Stir well.
Mix & Marinate
Place the mozzarella in a jar or container with a tight-fitting lid. Pour the marinade over, ensuring all pieces are coated.
Refrigerate for at least , or overnight for maximum flavor. Stir or shake occasionally to redistribute the marinade.
Serve
Bring to room temperature before serving. Great on crostini, in salads, or alongside olives and cured meats.
: Choose (ciliegine or bocconcini) or cubed mozzarella. Avoid pre-shredded or low-moisture types—they won’t absorb the marinade well.
: Remove excess moisture with paper towels. Dry cheese absorbs the oil and seasonings better and prevents the marinade from becoming watery.
: Since the oil is a big part of the flavor, use a for the best results. You can also blend with a neutral oil to tone it down, if preferred.
: Great options include . Dried herbs work, but fresh herbs give brighter flavor—just make sure they’re dry to avoid spoilage.
: A splash of balances the richness of the cheese and oil and keeps the flavor bright.
: Let the mozzarella sit in the fridge so the flavors fully infuse. Stir or shake occasionally for even coating.
: The oil will solidify in the fridge. Let the mozzarella sit at room temp for 20–30 minutes before serving so the flavors bloom and the oil returns to liquid.
: Use an airtight glass jar or container for storage. It keeps the flavors intact and makes serving easy.
: The marinade oil becomes deeply flavorful—drizzle it over salads, bread, grilled vegetables, or pasta.
: Marinated mozzarella is best enjoyed within a week. If using fresh garlic and herbs, keep it refrigerated and avoid leaving it out for extended periods.
Use , such as . They absorb marinade well and have a soft, creamy texture. Avoid shredded or low-moisture mozzarella.
Yes. If using dried herbs, use you’d use for fresh, as they’re more concentrated. Dried oregano, thyme, basil, or crushed red pepper work well.
For best flavor, marinate for , or overnight. The longer it sits, the more flavor it absorbs. Stir or shake occasionally to ensure even coating.
It will keep in the refrigerator for . Use a clean utensil each time to avoid introducing bacteria. If using fresh garlic or herbs, keep it chilled at all times.
Freezing is , as the texture of fresh mozzarella becomes watery and rubbery after thawing.
Yes. Even though it’s stored in oil, fresh mozzarella is perishable and should be kept refrigerated.
Olive oil naturally solidifies when cold. Let the jar sit at before serving, or place it briefly in warm water to liquefy.
Yes, if stored properly and used within a few days. Drizzle over salads, grilled veggies, pasta, or bread. Do not reuse it for marinating raw foods unless it has been heated to a safe temperature.
Can I add other ingredients to the marinade?
Absolutely. Try adding sun-dried tomatoes, olives, roasted red peppers, lemon zest, or even artichoke hearts for more flavor and variety.
is it safe to leave out on the counter for hours?
No. Because fresh mozzarella and garlic are perishable, always refrigerate marinated mozzarella. Leaving it out increases the risk of spoilage or bacterial growth.
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Refrigerate for at least 2–4 hours, or overnight for maximum flavor. Stir or shake occasionally to redistribute the marinade.
Bring to room temperature before serving. Great on crostini, in salads, or alongside olives and cured meats.
Calories: 153kcalCarbohydrates: 1gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 168mgPotassium: 14mgFiber: 0.2gSugar: 0.03gVitamin A: 97IUVitamin C: 1mgCalcium: 109mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
