Remove any pits from olives. In a small food processor, add kalamata and green olives, capers, and fresh parsley. Pulse 8 times, or until it is chunky.
Next, add olive oil, scrape down the bowl, and pulse 4 more times.
Then pour this mixture into a bowl. Add the Meyer lemon juice and zest, black pepper, and garlic powder.
NOTE: If making tapenade by hand, finely chop green and kalamata olives, capers, and parsley on a cutting board. Then add to a bowl and add the extra virgin olive oil, Meyer lemon juice and zest, pepper, and garlic powder.
Stores well in mason jars or in an airtight container in the fridge for up to a week.