Summary

Ingredients

• 200 g mozzarella, or mini mozzarella balls
• 250 ml olive oil, or neutral oil
• 1 teaspoon thyme, dried, grated
• 1 teaspoon basil, dried, grated
• 2 teaspoons tomato (s), dried, pickled in oil, finely chopped
• 1 clove garlic, finely sliced
• 1 pinch (s) chilli
• 6 peppercorns, lightly pressed

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Instructions

1. Cut the mozzarella into medium-sized cubes or leave the mini mozzarella balls whole.
2. Layer the remaining ingredients, except for the oil, together with the mozzarella in a glass with a tight-fitting lid. Pour the oil over until the ingredients are covered. Close the jar and let it steep in the refrigerator for at least 2 days.
3. The pickled mozzarella tastes very good with antipasti, spaghetti or salad.
4. Tip: If the mozzarella has been eaten, do not throw away the oil. It is ideal for salad dressings or for searing chicken and vegetables.