I love these. I drop half a dozen in my tomato soup. Soup tastes better and you get the melty, creamy surprise at the end. Great, simple recipe. Delicious.

So glad you love them, Amber!

Thanks for the idea! I just made the marinated mozzarella for a family dinner and may add the tortellini salad too. I made my own mozzarella, first time making those tiny balls. Harder than it looks. Smells heavenly. Now to the pile of dishes.

Hi Dawn, up to 5 days in advance – when you’re read serve, let it sit at room temp until the olive oil becomes liquid again (it’ll solidify in the fridge).

Any feedback on how early they can be made?

Hi Angela, you’re right – I would wait to add the basil until just before serving.

Oh – I took that to mean storage for afterwards. I asked because lemon juice with fresh basil usually oxidizes the basil so you don’t have the vibrant green colour. I did an herb-marinated olives recipe a day in advance and the herbs went brown.

The recipe says that you can store in the fridge up to 5 days.