Olive Oil Guacamole
User Reviews
5
Olive Oil Guacamole
Description
The Olive Oil Guacamole features ripe avocados mashed to a slightly chunky consistency mixed with diced tomato, red onion, and fresh cilantro. Lime juice and olive oil are key components: the lime juice provides brightness and helps prevent browning, while the olive oil contributes smoothness and a subtle fruity note. Seasonings include salt, cumin, paprika, black pepper, and optional red chili flakes for gentle heat.
The texture maintains some chunkiness from the avocado and chopped vegetables, making it feel fresh and hearty. The flavors balance creamy avocado with the acidity of lime and the aromatic spices. Preparing this right before serving best preserves freshness, though it can be stored briefly with a lime juice layer and plastic wrap to slow oxidation.
This guacamole is commonly served with tortilla chips but can also complement tacos, grilled meats, or sandwiches. Adjust the spice levels by adding or omitting red chili flakes and tweak seasoning to taste. Extra olive oil drizzled on top can enhance the olive oil element for a richer mouthfeel and taste.
Ingredients
- 3 avocado
- 1 tomato small, diced
- 1/4 red onion diced (2 tbsp
- 2 tablespoon cilantro finely chopped (coriander
- 1 lime juiced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon cumin powder
- 1/4 teaspoon paprika powder
- pinch Black
- pinch red chili flakes optional
Instructions
- Peel and pit the avocados and place in a large bowl. Mash with a potato masher until you get the texture you like, I like to leave a bit of chunkiness as opposed to a completely smooth guacamole.
- Add in all the other ingredients (the tomato, red onion, cilantro, lime juice, olive oil, salt, cumin, paprika, pepper, and red chili flakes). Mix until well combined, then taste and adjust seasoning.
- Serve immediately with tortilla chips on the side, or place in the fridge until ready to use. If making in advance, add some extra lime juice to the top of the guacamole, then press plastic wrap directly onto the top of the guacamole, making a skin. This will help delay it turning brown, for up to 24 hours (maybe even 48!)
Notes
- Drizzle extra olive oil on top before serving to emphasize the olive oil flavor.
- Adjust the red chili flakes and cumin to suit your preferred spice level and flavor profile.
- Store leftovers by pressing plastic wrap directly onto the guacamole surface with some added lime juice to prevent browning; keep refrigerated up to 48 hours.
- Taste for seasoning before serving and add more salt or lime juice if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Sodium | 303mg | 13% |
| Potassium | 816mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 20mg | 22% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
