Ingredients

• 0.5 cups extra-virgin olive oil
• 2 tablespoons oil packed sun-dried tomatoes
• 1 tablespoon fresh parsley
• 1 tablespoon chopped fresh basil
• 2 garlics cloves
• 1 teaspoon Italian seasoning
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 0.5 teaspoons crushed red pepper flakes
• salt and freshly ground black pepper
• 8 ounces fresh mozzarella balls in wate
• 0.33 cups pimento-stuffed olives

Instructions

1. 1 For marinade, combine olive oil, sun-dried tomatoes, parsley, basil, garlic, Italian seasoning, lemon zest, lemon juice, and red pepper flakes in a bowl; season with salt and pepper.
2. 2 Add mozzarella balls and olives to marinade, gently tossing until well coated, and balls are mostly submerged in marinade. Cover the bowl and refrigerate for at least 2 hours or preferably overnight. If possible, stir occasionally.
3. 3 Store in a tightly-covered glass jar in the refrigerator. Olive oil will solidify, so remove from the fridge about 15 minutes before serving so that olive oil can liquefy.

Nutrition per serving