Wash the tomato then dice it finely, after having removed the seeds.
Peel the onion and chop it finely.
Cut the avocados in 2, discard the stones and remove the pulp.
Coarsely cut up the avocado pulp.
In a bowl, mash the avocado pulp with a fork.
Incorporate the lime juice, the onion, the diced tomato, the chopped coriander, the olive oil and the spices (or 2 tbsp. guacamole spice mix).
Add salt and a few drops of Tabasco.
Cover with cling film and refrigerate until serving time.
Our suggestion: if you like smooth guacamole, mix the ingredients in a blender.
We advise you to use an intense-tasting PDO olive oil from Aix-en-Provence for its aromas of fresh-cut grass and/or raw artichoke, sometimes rounded off with notes of walnut, fresh hazelnut and red berries.
You can also use one of these PDO olive oils: Aix-en-Provence, Corse – Oliu di Corsica, Nîmes, Haute-Provence or Provence.