Arjoli (Maltese Herbed Bread Dip)

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Introduction

Arjoli is a traditional Maltese dip built on softened galletti—hard ship’s biscuits—crushed together with fresh herbs, briny anchovy, capers, and olives into a thick, intensely flavored paste. The overnight soak transforms the biscuits into a workable base, while the mortar and pestle method keeps the texture rustic and the flavors distinct rather than blended smooth. Serve it as a spread on bread, a condiment alongside grilled fish, or a composed side for mezze.

Recipe Details

• Prep Time: 15 minutes (plus overnight soak)
• Cook Time: 0 minutes
• Total Time: 15 minutes active time
• Servings: 4–6 (as a side or dip)

Ingredients

• 2 packets Maltese galletti (round hard Ship’s Biscuit)
• Fresh Basil, minced
• Fresh mint, minced
• Fresh parsley, minced
• 4 cloves garlic, diced
• Olives (black and green), diced
• Capers, chopped
• Anchovy paste
• 1 tsp tomato paste (kunserva)

Instructions

1. Let the galletti soak in water overnight to soften.
2. Combine soaked galletti and all remaining ingredients in a mortar and pestle. Crush to a paste consistency.

Variations

Increase the herb ratio: Use double the basil and parsley for a fresher, lighter dip; reduce the intensity of the anchovy if you prefer.

Add roasted red pepper: Dice and fold in 2–3 tablespoons of roasted red pepper for sweetness and color; this softens the salt edge.

Include crushed walnuts or almonds: Stir in 2–3 tablespoons of finely crushed nuts to add texture and body, making the dip more substantial as a spread.

Use fresh lemon juice: Add the zest and juice of half a lemon to brighten the brine and herb notes; reduce the capers slightly to balance salt.

Make it chunky or smooth: Crush to your preferred consistency—leave it coarse and rustic, or work it longer for a smoother paste.

Tips for Success

Soak the galletti fully overnight: They need enough time to absorb water completely and soften evenly. If they’re still hard in the center after 12 hours, give them another 4–6 hours, or briefly warm the soaking water to speed hydration.

Taste and adjust salt before serving: Anchovy paste and capers are both salty; the final flavor can vary based on their concentration, so add a little tomato paste or a squeeze of lemon to balance if needed.

Mince the herbs finely and keep them separate until the last moment: Fresh herbs oxidize and discolor if crushed too far in advance; add them just before finishing the paste for the best color and flavor.

Use the mortar and pestle deliberately: Crush the softened galletti first, then fold in the remaining ingredients one layer at a time rather than dumping everything in at once; this keeps the flavors and textures distinct.

Storage and Reheating

FAQ

Can I use store-bought galletti if I can’t find Maltese ones?

Any hard, round ship’s biscuit or hardtack will work. The goal is a sturdy, neutral biscuit that softens into a paste; avoid crackers with added flavors or salt.

How much herb should I actually use if amounts aren’t specified?

Start with roughly 2 tablespoons of each fresh herb (basil, mint, parsley) combined, then taste and add more if you want a greener, fresher edge. The anchovy and capers will dominate without enough herb to balance them.

Can I make this without a mortar and pestle?

Yes. Use a bowl and a sturdy wooden spoon or potato masher to crush the soaked galletti, then fold in the remaining ingredients. It won’t be quite as uniform, but the result will be just as delicious.

What if my galletti doesn’t soften after soaking overnight?

Change the water halfway through, or use warm water instead of room-temperature water to speed the process. If they’re still hard, place them in a shallow bowl, cover them with water, and microwave for 1–2 minutes to jump-start hydration.