Olive Oil Guacamole
Most guacamole recipes are good. This one is better. The difference is a tablespoon of Persian Lime Infused Olive Oil stirred in at the end — it adds a silky richness that rounds out the texture and carries the lime flavor through every bite in a way that plain lime juice alone never quite achieves. Keep it a little chunky, drizzle extra oil over the top, and serve it immediately. This is the guacamole that makes people ask what you did differently.
Recipe: Olive Oil Guacamole
Makes approximately 2 cups
Ingredients:
3 ripe avocados
1 small tomato, diced
¼ red onion, finely diced (about 2 tbsp)
2 tbsp fresh cilantro, finely chopped
Juice of 1 lime
1 tbsp Persian Lime Infused Olive Oil, plus more for finishing
½ tsp salt
¼ tsp ground cumin
¼ tsp smoked paprika
Pinch of black pepper
Pinch of red chili flakes, optional
Instructions:
Peel and pit the avocados and place in a large bowl. Mash with a fork or potato masher to your preferred texture — slightly chunky is ideal.
Add tomato, red onion, cilantro, lime juice, olive oil, salt, cumin, paprika, pepper, and chili flakes. Fold together until well combined.
Taste and adjust salt, lime, or heat as needed.
Transfer to a serving bowl and finish with an extra drizzle of Persian Lime Olive Oil over the top. Serve immediately with tortilla chips, or refrigerate until ready to use.
Serving Ideas:
Classic with tortilla chips as a starter or party snack
Alongside our Mango Jalapeno Salsa for a complete chip spread
As a topping for the Jalapeno Hatch Chile Pork Tacos
Spooned over grilled chicken or fish
Recipe adapted from Every Little Crumb.
