Fresh Mozzarella Marinated in Basil & Lime

A Jerry James Stone Recipe


Appetizer, Green, Yellow


  • ½ pound fresh mozzarella
  • 1 tablespoon cilantro, coarsely chopped
  • 1 tablespoon basil, coarsely chopped
  • ¼ teaspoon tarragon, coarsely chopped
  • ½ cup olive oil
  • 3 lime peels
  • 1 clove of garlic
  • 1 teaspoon peppercorns
  • ¼ teaspoon salt
Jump to instructions
Prep Time 10 minutes
Total Time 10 minutes


  • Take the 1/2 pound of fresh mozzarella and cut it into slices. You could also do cubes, circles or unicorns if you wanted. Just depends on what you plan to use it for. I am using this for a caprese salad so I want sheets of mozzarella for it.
  • Place the mozzarella in a dish and add the tablespoon of cilantro, tablespoon of basil, 1/4 teaspoon tarragon, 3 limes peels, one clove of garlic, teaspoon peppercorns, and 1/4 teaspoon salt.
  • Now add the 1/2 cup olive oil. It is really important to use a good olive oil for this because your mozzarella is gonna taste like it after. I used this lovely biodynamic olive oil from AmByth Estate. If you like good wine, I suggest checking them out. More importantly, if you live in California...visit the Paso Robles area and check them out. They are by appointment only but they have a very charming operation.
  • Now that the mozzarella is covered with yummy olive oil, fresh herbs and spices...we are going to let it sit in the fridge for about 6 hours to infuse it with all those flavors. Enjoy!