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!)
To further enhance the olive oil element of this guacamole, you can serve this drizzled with extra olive oil on to- delicious!Feel free to modify this the way you like. Don't add red chili flakes, or add more if you like thing with a bit of a kick. Leave out the cumin powder if you aren't a fan. Guacamole is very versatile! Make it the way you like.Make sure to taste for seasoning before serving, you might find you want to add more salt or lime juice.Storing leftovers: 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 and you'll be able to store it for 24-48 hours.