Description Velouitinos olives are naturally fermented, flavoursome and nutritious. Depending on the variety the olives are cured in brine or salt for six months. This period allows for the olives to lose their bitterness and develop their own character. The stone is kept in to preserve and flavour the fruit. No chemicals or preservatives are used during or after the curing process. Share this with others...FacebookPinterestTwitterLinkedinWhatsappEmail