Olive Oil Marinated Homemade Mozzarella Fresca

The mozzarella pictured is homemade but you can use any good quality, store-bought mozzarella fresca for this recipe.

Ingredients
1 1/2 cup super fresh, bold, peppery, grassy extra virgin olive oil i.e. early harvest Coratina, Frantoio or Leccino EVOO
1 pound of mozzarella fresca, drained of brine and blotted dry
1 1/2 teaspoons kosher salt
1/2 teaspoon hot red chili flakes (optional)
2" sprig fresh rosemary, bruised to release essential oils

Directions
Drain the mozzarella and sprinkle evenly with kosher salt.  In a medium sauce pan, set over low heat, slowly warm up 1/2 cup of extra virgin olive oil, the red chili flakes and rosemary to 175 degrees.  Hold for 2 minutes and then allow to cool to room temperature.  Mix in the remaining cup of extra virgin olive oil.  Place the salted mozzarella fresca in a canning jar or other container large enough to hold the olive oil and cheese.  Pour the oil, herbs and chili flakes over the cheese.  Marinate in the refrigerator for up to one week.  This cheese is delicious served with salads, wrapped in prosciutto or speared on a toothpick with a small, ripe cherry tomato and a basil leaf when in season.  Be sure to mop up the seasoned olive oil with fresh bread or use in dressings.