Tunisian Relish

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.

2. Make Ahead The relish can be refrigerated for up to 2 days.

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Nutrient	Quantity
Total fats	108.4592 g
Protein	1.568 g
Carbohydrates	17.2256 g
Energy	1025.28 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9025 g
Water	91.7952 g
Calcium, Ca	62.68 mg
Fatty acids, total saturated 22:0	0.1393 g
Niacin	0.336 mg
Vitamin A, RAE	13.44 g
Riboflavin	0.056 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total saturated 20:1	0.3359 g
Sodium, Na	4.4 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3565 g
Total lipid (fat)	108.4592 g
Manganese, Mn	0.2867 mg
Fatty acids, total saturated 16:0	12.2156 g
Choline, total	0.324 mg
Fatty acids, total saturated 18:0	2.117 g
Vitamin B-6	0.0739 mg
Ash	0.9632 g
Fatty acids, total saturated 18:1 undifferentiated	77.0332 g
Pantothenic acid	0.4458 mg
Copper, Cu	0.0963 mg
Betaine	0.108 mg
Thiamin	0.056 mg
Iron, Fe	2.3296 mg
Carbohydrate, by difference	17.2256 g
Phosphorus, P	66.08 mg
Tocopherol, gamma	0.8964 mg
Fatty acids, total saturated 18:2 undifferentiated	10.6628 g
Zinc, Zn	0.3024 mg
Fatty acids, total polyunsaturated	11.5653 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Vitamin A, IU	257.6 IU
Vitamin C, total ascorbic acid	202.72 mg
Phytosterols	238.68 mg
Fatty acids, total saturated 20:0	0.4471 g
Vitamin K (phylloquinone)	65.016 g
Fatty acids, total saturated	14.9507 g
Fatty acids, total monounsaturated	78.8629 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin E (alpha-tocopherol)	16.618 mg
Magnesium, Mg	26.88 mg
Potassium, K	361.72 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.5 cup	954.72	0	108
kosher salt	0	0	0	0
currant	1 cup	70.56	17.2256	0.4592
green olive	2 cups	0	0	0
sherry wine vinegar	0.25 cup	0	0	0
peppadew pepper	1 cup	0	0	0