In a large resealable bag, toss pork mince with the taco seasoning mix until coated. Heat oil in a frypan over medium-high heat. Fry the seasoned pork in the hot oil, stirring occasionally until pork is no longer pink.
Stir the beans, salsa and apricot jam into the frypan with the pork. Reduce heat to low and simmer until heated through; about 10 minutes.
Spoon 1/3 cup of the pork mixture into each taco shell and top with sliced olives.