Marinated Mozzarella Balls and Olives with Garlic and Herbs

This is a tasty dinner party appetizer that's filling, but not heavy enough to spoil your meal. The classic flavors of garlic, herbs, olives, creamy mozzarella, and olive oil really satisfy. You make it ahead and take it from the fridge to a serving dish - no fuss for the host.

You will need:

• Equal amounts mixed olives with pits and bocconcini mozzarella balls (bite-size)
• 1 small clove of minced garlic for every half pound of olive and mozzarella mixture (a little raw garlic goes a long way)
• Freshly ground black pepper
• Salt
• Chopped parley
• Fresh chopped herbs of your choice (I like rosemary and oregano, etc.)
• Good, peppery olive oil

Directions:

If the mozzarella balls come packed in brine, drain them, then lightly sprinkle with fine sea salt. In a large Ziplock bag, mix together with the olives, garlic, pepper, parsley, and herbs. Douse in olive oil until well-coated, but not swimming. Squeeze out the air, seal, and marinate in the fridge for several hours, and up to a day. If you like, garnish with fresh parsley and serve with crusty bread.