Herb Jam With Olives

Adapted from The Slow Mediterranean Kitchen:

Recipes For The Passionate Cook by Paula Wolfert.

Serve with flatbread or crackers.

Include the tender leaves at the heart of the celery bunch.

4 large cloves garlic, halved
1 lb (450 g) baby spinach leaves
1/4 lb (125 g) flat-leaf parsley, stems discarded
Leaves from 1 bunch celery
1/2 cup cilantro leaves
1/4 cup extra-virgin olive oil
12 black olives, pitted, chopped
1/8 tsp each: cayenne, ground cumin
1-1/4 tsp smoked mild Spanish paprika
1 tbsp lemon juice
Sea salt + freshly ground pepper to taste

Put garlic in very large steamer basket set over pan of simmering water. Top with spinach, parsley, celery leaves and cilantro. Cover and steam 15 minutes, until very tender. Drain. Cool. Squeeze greens dry; chop finely. Mash garlic with fork.

Heat 1 tablespoon oil in skillet over medium-high heat until shimmery. Add garlic, olives, cayenne and cumin. Stir 30 seconds. Stir in paprika. Add greens. Reduce heat to medium-low. Cook, mashing and stirring frequently, 15 minutes, until soft, dry and smooth. Cool to room temperature.

Mash in remaining 3 tablespoons olive oil. Cover and refrigerate at least 1 day to allow flavours to meld.

To serve, return to room temperature. Stir in lemon juice, salt and pepper.

Makes about 1-1/2 cups.
 

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