Instructions

• If using block mozzarella, cut it into squares; if using mozzarella balls, leave them whole.
• In a large resealable plastic bag, combine the extra-virgin olive oil, chopped sun-dried tomatoes in oil, chopped kalamata olives, minced garlic cloves, garlic powder, crushed red pepper flakes, onion powder, dried basil, dried oregano, chopped fresh chives, and chopped fresh parsley. Seal the bag and squeeze or massage it to mix the ingredients thoroughly.
• Add the prepared mozzarella to the bag, remove excess air, reseal, and gently shake or massage the bag so the cheese is evenly coated with the marinade.
• Refrigerate the sealed bag and let the mozzarella marinate at least 1 hour.
• If the olive oil solidifies in the refrigerator, remove the bag and let it sit at room temperature for 1 hour before serving so the oil liquifies and the flavors mellow.
• Transfer the marinated mozzarella to a serving dish and serve with toothpicks.