Arjoli (Maltese Garlic and Tomato Dip)
A bold Maltese dip made with garlic, tomato, olive oil, breadcrumbs, parsley, and lemon. Excellent with fish, bread, or galletti.
Ingredients
- 4 cloves garlic
- 2 tbsp tomato paste (kunserva)
- 80g fresh breadcrumbs
- 80ml olive oil
- Juice of 1/2 lemon
- Small handful fresh parsley, chopped
- Salt and black pepper to taste
- A little water, if needed
Instructions
- Crush the garlic: Pound the garlic with a pinch of salt using a mortar and pestle, or crush very finely.
- Mix: Stir in the tomato paste, breadcrumbs, lemon juice, parsley, and black pepper.
- Add oil: Slowly mix in the olive oil until the dip becomes thick and glossy. Add a splash of water if it is too stiff.
- Rest: Let the arjoli sit for 15 minutes before serving so the flavours settle.
Arjoli is a punchy Maltese garlic and tomato dip, often served with fish, bread, or galletti. It is rustic, strong, and intensely savoury, with breadcrumbs giving it body and olive oil bringing everything together.
Serving Suggestions
- Serve with grilled or fried fish
- Spread on Maltese bread
- Add to a platter with olives and bigilla
- Use as a dip for galletti
Traditional Notes & Tips
- Garlic should be bold but balanced by lemon and olive oil
- Fresh breadcrumbs give a better texture than dry crumbs
- Kunserva adds the familiar Maltese tomato flavour
- Letting it rest improves the flavour
- Adjust thickness with a little water or extra olive oil