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Guacamole is best made as close to service as possible. Store in an airtight
- 4 California avocados
- 1 cup coarsely chopped green olives
- ½ cup coarsely chopped, toasted, slivered almonds
- 4 large cloves garlic, chopped finely
- 1 jalapeno pepper, chopped finely
- ¼ cup medium-dry sherry
- 2 Tbsp finely chopped parsley
- salt, to taste, depending on saltiness of olive