8-10 avocados
1 lemon 
2 spoons of olive oil
Salt - usually about 1 teaspoon, but I always add it in quarter teaspoon measurements. I'd recommend starting with half a teaspoon and then working up from there in smaller additions, until you get the preferred taste.

Wash the lemon and then cut it in half. Squeeze half of the lemon into a metal mixing bowl. It's easier to get the seeds out if you add the lemon first.
Depending on the lemon's amount of juice and your taste, you may want to add a bit more or the entire other half later. I'd recommend just using half first and then adding any extra later, once it's all whipped.


Wash the avocados and then dry them.
Get a non-serrated paring knife and slice them in half.
I normally slice vertically and just hold the knife in one hand and then move the avocado against the knife.
To remove the pit, rest the avocado with the pit on a plate or cutting surface. Carefully hold the avocado in one hand and gently, but with enough force to penetrate the pit, bring the knife down on the pit.
I would describe it as tapping it with a pen or pencil. If you put enough force into it, the blade will go into the pit a little and you can simply turn the blade and twist the avocado out.
I remove the pit from the knife by just tapping the edge of the knife down on a plate or cutting surface and the pit will loosen from the knife.

Dump the avocado halves in the metal mixing bowl. 

Once all of the avocados are in the bowl, pour in the olive oil.

Now, gently slice the avocados with the paring knife in the bowl.
Once they are mostly sliced, start turning the bowl and make rougher and quicker slices crosswise or diagonally against the original slices if you can.
Eventually, the pieces will become smaller and once they are more or less small cubes or pieces, you can start swinging the knife back and forth across one edge to the other in order to slice them further.
You can leave it chunky if you like, or "blend" it into whatever consistency you like.
I normally "blend" it by quickly turning the bowl and slicing back and forth until there are pretty much no large chunks, but to where the consistency is still lumpy.

Go ahead and add half a teaspoon of salt. I would recommend sprinkling it and separating the salt as evenly as possible. You don't want one section that is too salty.
Mix the guacamole around several times and test it for taste. Add a little more salt, making sure to spread it evenly. Mix it again and if you need to add more salt or lemon, feel free to.

Also, note that the lemon will help preserve the guacamole from turning dark and black. It will hold up for at least a day in the fridge, if you cover it.
The top part will be dark, but if you scrape the very top layer off or mix it in with the rest underneath, it will nice and green.