4 large garlic cloves, 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 teaspoon 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