Preheat oven to 375 F

Warm tortillas to make them more pliable. Using 3 inch cookie cutter, cut tortillas into 18 rounds. Save remaining tortilla pieces for toasting and dipping. Lightly brush tortilla rounds and mini muffin tin with oil. Gently press 1 tortilla round into each oiled muffin cup. Toast shells in oven for 8 minutes, or until almost crispy and pale golden. Remove pan from oven and set aside to cool. They can be stored in an airtight container for several days.

In large bowl, combine avocado and lime juice. With fork or potato masher, mash until almost smooth but with a few chunks remaining. Add remaining guacamole ingredients and gently fold in.

Spoon or pipe equal amounts of guacamole into tortilla cups, and garnish with sliced olives and cilantro. Add additional garnishes, as desired. They’re best served immediately.