- 1 cup dried currants
- 2 cups pitted green olives, chopped
- 1 cup sweet Peppadew peppers, chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- Kosher salt
- In a bowl, soak the currants in hot water until plump, about 5 minutes. Drain, pressing out the excess water. Return the currants to the bowl and add the olives, Peppadews, olive oil and vinegar. Season the relish with salt.
The relish can be refrigerated for up to 2 days.