Spanish Guacamole (Vegan Friendly)

• 4 avocados, peeled and pitted
• 14 cup minced green olives (reduced from 1 cup and I used pimiento-stuffed green olives)
• 4 garlic cloves, peeled and minced
• 1 jalapeno pepper, stemmed, seeded and finely chopped (or any chili of your choice including green bell pepper if you want the guacamole mild)
• 14 cup medium-dry sherry (can substitute sherry vinegar or lemon juice)
• 2 tablespoons fresh parsley, minced (I added fresh parsley and fresh cilantro)
• 14 teaspoon spanish smoked paprika
• 12 cup mayonnaise (or more)
• lemon wedge
• parsley (FRESH!) or cilantro (FRESH!)
• smoked paprika

1. Mash the avocados.
2. Fold in remaining guacamole ingredients.
3. Guacamole is best made as close to serving as possible.
4. Garnish with the lemon, parsley and/or cilantro and smoked paprika just before serving.
5. Store in an airtight container.
6. Tip: I place a piece of wax paper or plastic wrap on the surface of the guacamole to stop the avocados from turning brown.
7. Yield is estimated.

avocados, green olives, garlic, pepper, sherry, fresh parsley, spanish smoked paprika, mayonnaise, lemon wedge, parsley, paprika

Taken from www.food.com/recipe/spanish-guacamole-vegan-friendly-482678 (may not work)