Lavender Infused Tapenade

Introduction

Tapenade is a classic Provençal dish that dates back to Roman times. Originating from the Mediterranean region of France, it's named after the Provençal word for capers, "tapenas." This savory spread traditionally consists of puréed or finely chopped olives, capers, and olive oil. Over centuries, tapenade has become a staple in Mediterranean cuisine, enjoyed across the globe for its rich, salty, and slightly tangy flavor. Lavender, known for its soothing fragrance and floral notes, brings a unique twist to this age-old recipe. The combination of the bold flavors of the tapenade with the gentle aroma of lavender offers a sophisticated and delicate balance, making it a perfect appetizer or condiment for any occasion.

Ingredients

• Black olives - 2 cups, pitted
• Capers - 3 tablespoons, rinsed
• Olive oil - 1/4 cup
• Garlic - 2 cloves, minced
• Lemon - 1, juiced and zested
• Anchovy fillets - 4
• Lavender - 1 teaspoon, dried blossoms, finely chopped
• Rosemary - 1 teaspoon, fresh, finely chopped
• Thyme - 1 teaspoon, fresh, finely chopped
• Salt - to taste
• Black pepper - to taste

Preparation

Step 1: Preparing the Olives

If using non-pitted black olives, begin by carefully pitting them. This is a meticulous process where patience pays off, ensuring the smooth texture of the tapenade. Once pitted, gently rinse the olives under cold water to remove excess brine, which can be too salty for the delicate lavender flavor.

Step 2: Rinsing the Capers

Capers provide a tangy punch to the tapenade, but their intense saltiness can overwhelm the other ingredients. Rinse them thoroughly under cold water, allowing them to retain their unique tang without overpowering the dish.

Step 3: Chopping Herbs and Garlic

Mince the garlic cloves to release their aromatic oils, which will meld beautifully with the floral note of lavender. Finely chop the fresh rosemary and thyme to ensure even distribution of these fragrant herbs throughout the spread.

Cooking Process

Step 1: Blending the Ingredients

In a food processor, combine the prepared black olives, rinsed capers, minced garlic, and anchovy fillets. Pulse the mixture until it's finely chopped but not fully puréed, maintaining some texture for the tapenade.

Step 2: Infusing with Lavender

Add the lavender, along with the chopped rosemary and thyme, into the food processor. While pulsing, slowly drizzle in the olive oil to emulsify the mixture, resulting in a rich, smooth consistency. Incorporate the lemon juice and zest, which will brighten the flavors and complement the floral lavender.

Step 3: Seasoning

Taste the tapenade and adjust the seasoning with salt and black pepper to your liking. The balance of salty, tangy, and sweet floral notes should be harmonious.

Step 4: Setting the Flavor

Let the tapenade rest in the refrigerator for at least 30 minutes, allowing the flavors to meld together for a more cohesive taste. You can set a cooking timer to keep track of time.

How to Enjoy Lavender Infused Tapenade

This versatile tapenade can be enjoyed in numerous ways:

• Spread on Crostini: Toast slices of baguette and spread the tapenade over them for an elegant appetizer.
• Accompaniment for Grilled Meats: Serve alongside grilled chicken or lamb for a touch of Provençal flair.
• Mix into Pasta: Stir into freshly cooked pasta, adding a splash of the reserved pasta water, for a quick and flavorful dish.
• Garnish for Salads: Drop dollops of the tapenade on green salads, adding depth to a light meal.

The subtle yet distinctive addition of lavender transforms a traditional tapenade into a culinary delight that surprises and pleases the palate. Whether served as an appetizer or a unique condiment, Lavender Infused Tapenade offers an exquisite taste of Provence in every bite.