In a food processor, pulse the olives until roughly chopped. You can do them all at once if your processor is big enough or do it in batches. Then move them to large bowl.
Pulse chop the peppers in the processor. You don’t need to clean it out from the olives. Add chopped peppers to olives in bowl.
Add the vinegar, olive oil, garlic, parsley, lemon juice and salt and pepper to taste to olives and peppers. Mix until very well combined.
Can be eaten straight away but the flavor really develops if it can sit in the fridge for a few hours or overnight.
Store in airtight container in the refrigerator for up to a week.