This variety of lavender is called lavandin, a cross between English lavender (L. angustifolia) and spike lavender (L. latifolia) cultivated in Spain and France. It is less costly to produce than other lavenders because it has a higher oil content.
The purple flower buds are used whole in tea blends, cooking, and baked goods. Note that this variety of lavender contains a fair amount of camphor, which gives the flowers a mild pine-like flavor, so use it sparingly in cooking, as you would rosemary or other strong-flavored herb.
