1 cup dried currants
2 cups pitted green olives, chopped
1 cup sweet Peppadew peppers, chopped
½ cup extra virgin olive oil
¼ cup sherry vinegar
1.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.
NOTE: The relish can be refrigerated for up to 2 days.
from Susan Feniger, Food and Wine Magazine, July 2012