From Garden to Table: Tapenade Recipe with Capers and Lavender

Try this tapenade recipe with a lavender twist for amazing flavor.


| June 2012



Tapenade Recipe with Capers, Lavender and Artichokes

In this tapenade recipe, artichokes replace the traditional olives, infusing this Mediterranean dish with rich color and unique taste.


Photo by bepsphoto/Fotolia

This homemade Mediterranean tapenade recipe is a great example of how a small amount of lavender can bring out the best in other ingredients. Kathy Gehrt's Discover Cooking with Lavender (Florentia Press, 2010) celebrates full-bodied flavor that is sure to leave your dinner guests guessing. This excerpt is taken from the chapter " Savory Creations." 

Tapenade with Capers and Lavender

Makes 2 cups 

This tapenade is as colorful as the Italian flag and an easy crowd pleaser. The artichokes stand in for the traditional olives and the Mediterranean flavors create a taste sensation. Serve on crostini or artisan crackers. Marian Robertson’s tapenade (from Cooking Gluten-Free by Karen Robertson) was the inspiration for this version.

• 1 jar (7 ounces) roasted red peppers, drained
• 1 can (6 ounces) whole artichokes, drained and quartered
• 1/2 cup fresh Italian parsley, large stems removed
• 1 teaspoon Mediterranean seasoning
• 1/2 cup Parmesan cheese, grated
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, finely chopped or passed through a garlic press
• 1 tablespoon lemon juice
• 1/4 cup capers, drained

1. Place all ingredients in a food processor and mix until well blended.

2. Serve on crackers or bread.





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