Herb Jam with Olives and Lemon Recipe

INGREDIENTS

• 4 large cloves garlic, halved
• 1 pound baby spinach leaves
• 1 large bunch flat-leaf parsley, stems discarded
• 1/2 cup celery leaves, coarsely chopped
• 1/2 cup cilantro leaves , stemmed
• 1/4 cup extra-virgin olive oil
• 12 oil-cured black olives, pitted, rinsed, coarsely chopped
• 1 1/4 teaspoons Spanish sweet smoked paprika (pimenton de la Vera)
• Pinch of cayenne
• Pinch of ground cumin
• 1 tablespoon lemon juice, or more to taste
• Salt and freshly ground pepper