12 oz bocconcini (small mozzarella balls)
1 tsp herbes de Provence
4 bay leaves
12 black peppercorns, slightly crushed (place them in a plastic bag, and hit with a frying pan)
1 to 1-1/2 cups fruity extra virgin olive oil
Place first four ingredients in a jar, and cover with oil. Close securely, and store in a cool place for at least one week and up to a month. I usually store mine in the refrigerator, and bring it up to room temperature before serving. Serve the cheese with crusty bread, and drizzle with a bit of the oil.