In a small bowl, combine shallots, vinegar, and a good pinch of kosher salt. Sit aside for 5 minutes.
Slice off the ends of the Meyer lemon. Stand the lemons at one end and cut them vertically into 1/8-inch slices. Cut each slice lengthwise into strips and then cut into 1/8-inch size cubes.
Add the diced lemon to the shallots. Add the honey, olives, parsley, a few grindings of pepper, and the olive oil. Stir to combine and adjust for seasoning.