Drain the mozzarella then cut into 1" cubes. Drop the mozzarella cubes into a pint-sized jar or similar-sized container with a lid then set aside.

Add the olive oil and garlic cloves to a small saucepan. Crush the garlic clove enough so that it releases its flavor, but still holds together. Set the saucepan over medium heat only long enough that the garlic begins to sizzle—about 2 minutes. Immediately remove the pan from heat then stir in the remaining ingredients.

Allow the oil to cool in the pan until it is cool enough to touch. The oil may still be warm, but not hot.

Pour the oil mixture over the mozzarella cubes and tuck the rosemary, garlic and lemon zest down into the oil. If the oil does not completely cover the mozzarella cubes, pour additional olive oil into the container, until they’re covered completely.

Cover with a lid then refrigerate for at least 2 hours, but overnight is better. Your marinated mozzarella will keep in the refrigerator for up to 2 weeks, depending on the freshness of the mozzarella when purchased.