Method: I found different variations of this method. Most had brining as a first step in this process. After they finished brining, they would be set out in the sun to dry until wrinkled. In my opinion, a more "pure" way to do this method is by putting the olives out in the sun.
Taste/Flavor: Because there are no added elements such as salt or oil, these olives have the most bitter flavor, and taste closest to eating a raw olive.
Region: This curing method has no particular association with a region.
Sources: Information for this particular post can be found by clicking on the title.
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