Pat mozzarella balls dry with paper towels to help the marinade stick and prevent it from becoming watery.

In a bowl or jar, combine olive oil, vinegar or lemon juice (if using), garlic, herbs, red pepper flakes, salt, and pepper. Stir well.

Place the mozzarella in a jar or container with a tight-fitting lid. Pour the marinade over, ensuring all pieces are coated.

Refrigerate for at least 2–4 hours, or overnight for maximum flavor. Stir or shake occasionally to redistribute the marinade.

Bring to room temperature before serving. Great on crostini, in salads, or alongside olives and cured meats.