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
Special equipment: 4 pint-size mason jars, sterilized, procedure follows*

Instructions

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.

*Tips on Sterilizing Jars:
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is
the first step of preserving foods.

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a
glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum
seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water.
Rinse well and boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are
sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process
of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your
hands.