Maltese Galletti with Herb Olive Anchovy Dip

Introduction

This Maltese galletti dip starts by soaking the hard ship’s biscuits overnight, then crushing them with basil, mint, parsley, olives, capers, anchovy paste, and kunserva into a thick spread. You get a salty, herb-heavy paste that works well as a small appetizer, part of a mezze-style table, or a make-ahead snack.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Recipe Details

Prep Time: 8 hours 15 minutes
Cook Time: 0 minutes
Total Time: 8 hours 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

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

Variations

Change the olive mix to all black olives if you want a deeper, rounder flavor and a darker paste.
Increase the Fresh mint, minced slightly if you want a sharper, cooler herbal note that stands out more against the anchovy paste.
Reduce the Capers, chopped for a milder, less briny result that lets the Fresh Basil, minced and Fresh parsley, minced come through more clearly.
Use a food processor instead of the mortar and pestle if you want a smoother, more uniform spread with less texture.
Increase the 1 tsp tomato paste (kunserva) a little for a redder paste with slightly more sweetness and body.

Tips for Success

Make sure the galletti are fully softened after the overnight soak; they should break apart easily without a dry center.
Mince the Fresh Basil, minced, Fresh mint, minced, and Fresh parsley, minced finely so the paste comes together evenly.
Dice the 4 cloves garlic, diced small before crushing so you do not end up with sharp raw chunks in the finished dip.
Crush the mixture until it is spreadable but not watery; if it looks loose, the galletti have likely soaked too long or held too much water.
Taste before serving since the olives, capers, and anchovy paste already bring a lot of salt.

Storage and Reheating

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

Do not freeze it; the texture turns muddy and the fresh herbs lose their edge.

There is no reheating needed. Serve it cold from the fridge for a firmer texture, or let it sit at room temperature for 10 to 15 minutes if you want it softer and easier to spread.

FAQ

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

Yes. Pulse in short bursts so the mixture stays thick and does not turn into a loose puree.

How soft should the galletti be after soaking?

They should be soft enough to crush without resistance. If the center is still hard, soak longer before mixing.

Can you make this a day ahead?

Yes. It holds well overnight in the fridge, and the herb, olive, and caper flavors blend more fully by the next day.

Can you make it without anchovy paste?

Yes. The dip will lose some depth and savory intensity, but you can replace that with a little extra olives and capers for a similar salty profile.

Source: https://en.wikibooks.org/wiki/Cookbook:Arjoli_%28Maltese_Herbed_Bread_Dip%29

License: CC BY-SA 4.0 — https://creativecommons.org/licenses/by-sa/4.0/

Additions: Editorial additions and formatting changes were made for clarity and usability. Ingredients, instructions, and other sections may be adapted where appropriate.