This lavender oil takes you straight to the fields of Provence, and is a fascinating addition to many dishes. A L'Olivier suggest a recipe for lambshanks: seal the meat in lavender oil before adding chopped carrots, onions, garlic and celery and cook in white wine and water for 2 hours. Service with polenta mixed with cream and parmesan.
Also, try to make your own shortbread more exotic by adding a small amount before cooking.
Ingredients: Extra virgin olive oil 99%, natural extract of lavender 1%.