Make the garlic oil by placing the olive oil in a small sauce pan with the smashed garlic clove and slowly heat the olive oil on low, making sure to watch it carefully after 15 minutes, so the garlic cloves don’t burn. Remove from the heat and allow to cool completely.
Drain the mozzarella balls and place them on paper towels to remove excess water.
Once the oil has cooled completely, remove the smashed garlic clove and discard.
Add the parsley, basil, minced chile, lemon zest, and sea salt, to taste, to the oil; whisk until well combined.
Add the mozzarella balls and toss to coat evenly. You can serve right away but they taste better if you place in the refrigerator to marinate for up to 3 hours.
Remove from the refrigerator 10-15 minutes prior to serving. Toss and serve. Enjoy.