Ingredients

• 12 fresh basil leaves
• 12 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 whole cloves garlic, crushed
• Crushed red pepper flakes
• Kosher salt
• 4 pounds bocconcini (small mozzarella balls, about 2 inches in diameter)
• Extra-virgin olive oil
• 4 pint-size mason jars, sterilized, procedure follows*

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Instructions

1. Watch how to make this recipe.
2. Special equipment: 4 pint-size mason jars, sterilized, procedure follows*
3. To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls. Top off with more extra-virgin olive oil. Cover and seal the jar. Repeat with the other 3 jars. Turn the jars over several times to incorporate the flavors. Refrigerate for 3 at least days before serving. Lasts for up to 2 weeks in the refrigerator.