Creamy bocconcini mozzarella is gently infused with Della Terra Premium Extra Virgin Olive Oil and Rosemary Olive Oil, along with fresh rosemary and subtle chili heat. The result is a rich, herbaceous marinated cheese that deepens in flavour as it rests, perfect for antipasto boards or simple snacking.
You can use any good quality store-bought mozzarella for this recipe, or try making your own with our DIY Mozzarella Cheesemaking Kit for a fresh, hands-on approach.
Prep: 10 minutes
Cook: 5 minutes
Makes: 1 jar (about 4–6 servings)
Ingredients
- 1 cup Della Terra Premium Extra Virgin Olive Oil, divided
- ½ cup Della Terra Rosemary Olive Oil
- 1 lb bocconcini mozzarella fresca, drained
- 1 tsp kosher salt
- ½ tsp hot red chili flakes (optional)
- 2-inch sprig fresh rosemary, bruised
Instructions
- Drain mozzarella well and sprinkle with salt.
- In a medium saucepan over medium-low heat, gently warm ½ cup of the Premium Extra Virgin Olive Oil with chili flakes and rosemary until it reaches about 175°F.
- Maintain temperature for 2 minutes, then remove from heat and allow to cool to room temperature.
- Stir in remaining Premium Extra Virgin Olive Oil and Rosemary Olive Oil.
- Place salted mozzarella in a clean jar or container.
- Pour the infused oil mixture over the cheese, ensuring it is fully submerged.
- Refrigerate and marinate for up to 1 week.
To Serve
- Serve mozzarella on toothpicks with cherry tomatoes and fresh basil leaves.
- Drizzle with a little of the infused oil before serving if desired.