Lavender tapenade

This is a surprising twist on the traditional tapenade, an olive dip from South of France. The flavours of black olives and lavender work perfectly together! Serve as an appetizer with veggies slices or toasted bread. Ready for a instant trip to Provence?

50 g black olive, not too salted (don’t use Greek olives)
1 tsp capers (I actually don’t like capers and never have some on hand, so I replace them with 1 tsp miso for the salty taste)
1/2 garlic clove
1 tbsp olive oil
3 small pinches of lavender buds

View the full recipe at Lemon Pie and Tie&Dye →