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In page Olive:

"

Spanish or Sevillian fermentation Most commonly applied to green olive preparation, around 60% of all the world's table olives are produced with this method.[10] Olives are soaked in lye (dilute NaOH, 2–4%) for 8–10 hours to hydrolyse the oleuropein. They are usually considered "treated" when the lye has penetrated two-thirds of the way into the fruit. They are then washed once or several times in water to remove the caustic solution and transferred to fermenting vessels full of brine at typical concentrations of 8–12% NaCl.[11] The brine is changed on a regular basis to help remove the phenolic compounds.[citation needed]