1/2 cup Garlic Rosemary Dipping Oil
1 8oz container of mini mozzarella balls
Drain mini mozzarella balls and place in a Ziplock bag or an airtight container.
Cover mozzarella balls with Garlic Rosemary oil until all balls are fully submerged, let sit for 4 hours.
While mozzarella balls are marinating, cut rosemary sprigs into 4-inch pieces and remove the needles from 3/4 of the cut sprig.
Arrange marinated mozzarella balls, sun-dried tomatoes, and assorted olives on the rosemary sprigs and drizzle with remaining marinade if desired