Prepare the bread properly

• Soak the bread in water for 1–2 minutes until soft. Then squeeze it very firmly with your hands until almost dry.

  • The bread should feel damp, not wet.

  • Excess water will ruin the texture later.

  • This step controls the final texture more than anything else.

Prepare the walnuts (texture control)

• Add the walnuts to a food processor and pulse in short 1–2 second bursts.

  Stop when they look like:

  • coarse crumb

  • sslightly uneve

  • not oily

  Do not turn them into paste. Set aside.

Start the base (garlic + salt + oil)

• Add garlic and salt to the blender with about 20% of the olive oil (~50 ml).

  Blend for 30–40 seconds until:

  • Scrape down the sides if needed

  • completely smooth

  • creamy

  • no visible garlic pieces

Build the emulsion (critical stage)

• With the blender running, slowly pour in another 20–30% of the olive oil (~70–80 ml) in a thin stream.

  the mixture should:

  • thicken slightly

  • turn pale

  • look creamy

  This step creates a stable base and prevents separation later.

Add the bread gradually

• Add the squeezed bread in 2–3 batches, not all at once.

  After each addition:

  • blend for 15–20 seconds

  • Srape sides if needed

  The mixture should become:

  • thick

  • smooyh

  • cohesive

  Do not overload the blender.

Add remaining oil and vinegar

• Add the remaining olive oil and blend briefly to combine.
• Then add the vinegar and blend for 5–10 seconds only.
• Taste here:

  • garlic should be strongaci

  • acidity should be present

  • texture still slightly tight

Adjust texture with water (final control)

• Add water 1–2 tablespoons at a time, blending briefly after each addition.
• Stop at ~150 ml total or when the texture becomes:

  • thick

  • smooth

  • spreadable

  • able to hold its shape

  Do not over-loosen

Add walnuts (final step – do not overwork)

• Add the pulsed walnuts and mix gently or pulse once or twice.

  Do not over-blend.

  You want a slight grain for a traditional finish.

Rest before serving (essential step)

• Let the skordalia rest for 15–20 minutes.

  During this time:

  • texture tightens slightly

  • flavors balance

  • garlic mellows slightly