Arjoli (Maltese Herbed Bread Dip)

Introduction

Arjoli is a traditional Maltese bread dip that transforms hard galletti biscuits into a punchy, herb-forward paste with anchovy, capers, and fresh herbs. Overnight soaking softens the biscuits into a workable base, and a mortar and pestle brings everything together into a rough, textured spread that’s pungent and deeply savory.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes (plus overnight soaking)
• Servings: 4–6

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

Swap fresh herbs for dried: Use 1 tsp each of dried basil, mint, and parsley if fresh herbs aren’t available; the flavor will be more concentrated, so start with half and taste before adding more.

Add olive oil for creamier texture: Mix in 1–2 tablespoons of good olive oil to loosen the paste and make it more spreadable without changing the core flavor.

Replace capers with green peppercorns: Use crushed green peppercorns in the same quantity for a different kind of piquancy that’s less briny and slightly fruity.

Omit anchovy paste for a vegetarian version: Skip the anchovy and increase capers by 1 tablespoon and tomato paste by ½ teaspoon to maintain depth.

Layer in lemon zest: Add the zest of half a lemon to brighten the savory elements and cut through the richness of the anchovy.

Tips for Success

Don’t skip the overnight soak: The galletti must soften completely or your mortar and pestle work will be exhausting and the texture uneven; plan ahead.

Mince herbs finely before adding: Pre-minced herbs mix more evenly into the paste and distribute flavor throughout rather than creating leafy chunks.

Taste and adjust salt carefully: Anchovy paste and capers are both salty; crush half the ingredients first, taste, then add remaining items to avoid over-salting.

Use a sturdy mortar and pestle: The soaked biscuits are dense; a small or lightweight vessel will slow you down; choose one at least 3 inches deep.

Crush, don’t purée: Stop when you reach a rough paste with visible herb flecks and olive pieces; over-working it will turn it gluey and homogeneous.

Storage and Reheating

Store arjoli in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen slightly on day two. This dip does not freeze well; the texture becomes grainy when thawed. Serve at room temperature or slightly chilled straight from the container—no reheating needed.

FAQ

How much of each herb should I use if quantities aren’t specified?

Start with about 2 tablespoons of fresh basil, 1 tablespoon of mint, and 2 tablespoons of parsley, tasting as you go. Basil and parsley dominate the flavor, so use mint sparingly.

Can I make this without a mortar and pestle?

A food processor will work, but pulse gently and in short bursts; running it continuously will turn the paste too smooth and homogeneous, losing the rustic texture that defines arjoli.

What do I serve arjoli with?

Serve it as a dip with fresh vegetables, spread it on crostini or crackers, or dollop it onto grilled fish or roasted vegetables.

Why does my arjoli taste too salty?

Anchovy paste and capers are both high in sodium. Reduce the anchovy paste to ½ teaspoon, taste, then add more if needed. You can also rinse the capers briefly under water to lower their salt content.