Galletti with Garlic Herb Olive Caper Anchovy Dip

Introduction

You soak the galletti overnight, then crush them with garlic, olives, capers, anchovy paste, and kunserva into a thick, spreadable paste. The result is a rustic Maltese-style dip or meze that works well as an appetizer, snack, or part of a small grazing board.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 6

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

• Change the herb balance by using more mint and less basil if you want a sharper, cooler finish; use more parsley if you want a milder, greener flavor.
• Use only black olives instead of black and green olives for a deeper, less sharp olive flavor and a darker paste.
• Reduce the anchovy paste if you want a less salty, less savory dip; the olives and capers will still carry the briny profile.
• Increase the 1 tsp tomato paste (kunserva) slightly if you want a more pronounced tomato note and a redder, smoother paste.
• Use a food processor instead of a mortar and pestle if you want a more uniform texture and faster prep; the mortar gives a rougher, more traditional finish.

Tips for Success

• Soak the galletti fully submerged so they soften evenly; dry centers will leave hard bits in the paste.
• Mince the Fresh Basil, minced, Fresh mint, minced, and Fresh parsley, minced finely before crushing so they distribute evenly.
• Dice the 4 cloves garlic, diced and Olives (black and green), diced small enough that they break down quickly in the mortar and pestle.
• Add the Anchovy paste carefully and taste as you go, since the olives and capers already bring a lot of salt.
• Stop crushing when the mixture holds together as a paste but still has some texture; if you overwork it, it can turn heavy.

Storage and Reheating

Store the dip in an airtight container in the fridge for up to 3 days. Press a piece of plastic wrap or parchment directly onto the surface if you want to limit darkening from the herbs.

Do not freeze it. The texture turns dull and the fresh herbs lose their edge after thawing.

You do not need to reheat this. Serve it cold or let it sit at room temperature for 10 to 15 minutes so the olive and herb flavors open up.

FAQ

Can you use a food processor instead of a mortar and pestle?

Yes. Pulse in short bursts so you get a paste consistency without turning it completely smooth.

How soft should the galletti be after soaking?

They should be fully softened and easy to break apart with your fingers. If the center is still firm, soak longer before crushing.

Can you make it without anchovy paste?

Yes. The dip will lose some depth and salinity, but it will still work if you rely on the olives, capers, and tomato paste for flavor.

What do you serve with this?

You can spread it on toasted bread, spoon it onto crackers, or serve it as part of a meze plate with raw vegetables and cheese. It also works as a salty spread in small sandwiches.