Mozzarella in Herb Oil

Drain the mini mozzarella balls very well and prick each ball several times with a fork.

Peel the garlic and slice it thinly. Wash the peperoncino, halve them lengthwise and remove the seeds. Coarsely chop the rosemary and thyme.

Prepare clean preserving jars and wipe them completely dry.

Layer the mozzarella with capers, garlic, bay leaves, herbs, dried tomatoes, peppercorns and peperoncino alternately into the jars.

Fill with olive oil until everything is completely covered. Give the jar a gentle shake to release air bubbles, then top up with oil if needed.

Seal the jars tightly and store them cool and dark.

Let infuse for at least a few hours, preferably 1–2 days, and consume within about 2–3 weeks.