How to cook
Cut the avocado in half, remove the pit and scrape off the soft part with a spoon. Mash it. Squeeze the lemon and add the juice to the mashed avocado.
Mix well. Drain the dried tomatoes from the oil and chop very finely. Finely chop the garlic.
Finely chop the olives and add to the avocado. Mix well. Add the chopped garlic and chopped sun-dried tomatoes.
Mix everything well, add the parmesan, stir once more and leave the guacamole to cool for 20 minutes in the refrigerator.