Makes 2 cups.
2/3 lb small mozzarella balls, rinsed in cold water and drained
1 clove garlic, slivered
3 slow-roasted (or sun-dried) tomatoes, sliced into strips lengthwise
1/8 tsp fennel seed
1/4 tsp black peppercorns
1/4 tsp mild red pepper flakes
1/4 tsp coarse sea salt
Sprigs of fresh fennel fronds
Extra virgin olive oil, to cover
Combine everything in a clean glass jar, and cover with olive oil. Stir gently to distribute the ingredients.
Refrigerate for at least 24 hours, and up to 3 weeks. Bring to room temperature 1 hour before serving.