This recipe goes with: Rosemary Focaccia with Stewed Grapes and Olives
Combine grapes, water, sugar, salt, and pepper in a medium saucepan. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, until grapes have burst and mixture reduces slightly, 15 to 20 minutes. Stir in olives. Cool to room temperature, about 1 hour. Store tightly covered in refrigerator up to 4 days.