Arjoli (Maltese Garlic and Tomato Dip)

Name: Arjoli (Maltese Garlic and Tomato Dip)
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 4 cloves garlic; 2 tbsp tomato paste (kunserva); 80 g fresh breadcrumbs; 80 ml olive oil; Juice of 1/2 lemon; Small handful fresh parsley chopped; Salt and black pepper to taste; A little water if needed

A bold Maltese dip made with garlic, tomato, olive oil, breadcrumbs, parsley, and lemon. Excellent with fish, bread, or galletti.

Jump to recipe

Prep15 minsCook0 minsServes6DifficultyMedium

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

Ingredient notes & swaps

Use plain concentrated tomato paste if you cannot find kunserva, then adjust the salt and lemon after mixing. Passata and ready-made pasta sauce contain too much liquid to replace the paste directly. Plain day-old bread makes suitable fresh breadcrumbs; avoid heavily seasoned crumb mixes.

The recipe

Arjoli (Maltese Garlic and Tomato Dip)

15 min prep0 min cook15 min total6 people

Scale:

Ingredients

Method

1
Crush the garlic: Pound the garlic with a pinch of salt using a mortar and pestle, or crush very finely.
2
Mix: Stir in the tomato paste, breadcrumbs, lemon juice, parsley, and black pepper.
3
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.
4
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.

Ingredient Substitutions Outside Malta

Use plain concentrated tomato paste if you cannot find kunserva, then adjust the salt and lemon after mixing. Passata and ready-made pasta sauce contain too much liquid to replace the paste directly. Plain day-old bread makes suitable fresh breadcrumbs; avoid heavily seasoned crumb mixes.