Olive oil guacamole is guacamole that’s been made even better and creamier with the addition of some olive oil. That added healthy fat is perfect for anyone looking for a keto guacamole recipe, or just an all around delicious guacamole that’s my go to! Simple, flavorful, and easily customizable you can have this on your table in minutes.
Why should I make this olive oil guacamole?
It’s my tried and true guacamole recipe. At it’s heart it’s a 4-ingredient guacamole recipe with four main star ingredients as well as some extra seasoning. After trial and error, this is the exact proportion of ingredients that gives me the best easy guacamole ever.
Adding olive oil to guacamole is just a natural pairing. Olive oil enhances the flavor of avocados, and adds some creaminess and extra nutritional value.
Below, you’ll find some tips on how to make this in advance to prevent browning.
You can pair this guacamole with so many things, and I’ve given some suggestions on what to serve it with below.
The guacamole is healthy, packed with healthy monounsaturated fats and lots of fiber to keep you full.
What you need to make this:
- Avocados: Look for ripe Hass avocados, the ones with the dark black exterior.
- Tomato: You can leave this out, but I think little bits of juicy red tomato really add to the guacamole
- Red onion: Just a few tablespoon of finely diced onion
- Cilantro (coriander): Totally add some Mexican flavor to the guacamole, but again, if you aren’t a fan you can leave this out.
- Lime juice: Fresh squeezed lime juice is far better than the bottled stuff. In a pinch, you can use lemon juice in the guacamole instead.
- Olive oil: Our star ingredient, and we only need a very little bit of it!
- Salt, black pepper, cumin powder, paprika powder, and a pinch of red chili flakes:
How to make this keto guacamole:
- Start off by cutting the avocados in half, and using a metal spoon to scoop the avocado flesh into a large bowl.
- Mash the avocados using a potato masher until creamy, or the texture of your preference. I like having a little texture in mine, so I stop mashing when I still have some small chunks.
- Add the diced tomato, diced onion, diced cilantro, lime juice, olive oil, and all the spices and seasoning. Mix well to combine.
- Taste and adjust seasoning to your preference.
Is this guacamole keto friendly?
Yes! Guacamole is naturally keto friendly since the main ingredient is avocados which are full of healthy fat. This is an even more keto friendly guacamole because of the addition of the olive oil which ups the fat content. Something else you could do to make this even more high in fat (a hallmark of the keto diet) would be to add in some sour cream.
Guacamole add ins:
- Add fresh diced mango or pineapple. Yum!
- Try adding corn, either canned and drained or grilled corn.
- Diced jalapeños, serano peppers, or roasted poblano peppers for some extra spice
- Top with crumbled feta cheese, extra olive oil, or some zaatar for an interesting kick.
- You can even add a big scoop of pesto to make pesto guacamole, which gives this a whole new flavor profile!
What to serve with guacamole dip:
You could also go a little healthier, and serve these with wholegrain crackers, or veggie crudités. I love dipping carrot sticks/ bell peppers in guacamole.
Try spreading guacamole on sourdough bread for instantly flavor packed avocado toast. You can serve a scoop of guacamole on scrambled eggs, dip sweet potato fries in it, serve it on top of a burger, or on salmon or chicken breast.
For game nights or gatherings, try serving guacamole alongside pita bread in a dip platter.
Storing guacamole or making ahead:
Guacamole is best enjoyed fresh, but to store leftovers or make in advance, place in a bowl, squeeze some lime juice over the top then tightly press plastic wrap directly onto the surface of the guacamole. This will help delay browning for 24-48 hours, and it’s still good to eat for up to 5 days.
Squeeze some lime juice over the top then tightly press plastic wrap directly onto the surface of the guacamole. The less air gets to the guacamole, the less likely it is to oxidize and turn brown.
Yes! If you aren’t a fan, go ahead and leave the cilantro out. When I’ve been out of cilantro, I’ve made cilantro free guacamole many times. The same goes for any component of the recipe, make it your own.
I’ve never tried it, so I don’t have any recommendations, but some people have found success freezing guacamole in an air tight bag for up to 3 months, portioned out in individual serving sizes. Thaw for a couple hours in the fridge or at room temperature and use however you like.
For more recipes you might like:
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Olive Oil Guacamole
- 3 avocados
- 1 small tomato, diced
- 1/4 red onion, diced (2 tbsp)
- 2 tablespoon finely chopped cilantro (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
- 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!)