Basil-Heavy Marinated Mozzarella Pearls

For enough marinade to actually cover the cheese in your 2-cup container:

Ingredients

  • ⅔ cup olive oil

  • ⅓ cup peanut oil

  • 3 tablespoons dried basil

  • 1½ teaspoons garlic granules

  • 1½ teaspoons onion granules

  • 1 teaspoon dried oregano

  • ¾ teaspoon kosher salt

  • ½ teaspoon black pepper

  • ¼–½ teaspoon red pepper flakes, optional

Method

  1. Drain the mozzarella pearls really well.

  2. Pat them dry, then spread them out in the refrigerator for 30–60 minutes if you want to dry the surface further.

  3. Mix the olive oil, peanut oil, basil, garlic, onion, oregano, salt, pepper, and optional red pepper flakes.

  4. Let the seasoned oil sit for 10–15 minutes so the dried herbs and granules start absorbing some oil.

  5. Put the mozzarella into your container and pour the marinade over it.

  6. If the cheese isn’t submerged, add more oil in roughly a 2:1 olive oil-to-peanut oil ratio.

  7. Refrigerate and give the container a stir or gentle shake periodically so all that basil doesn’t just sulk at the bottom. 🌿🧀