The harvesting process for wrinkled olives is exactly the same as the Empeltre, so the difference lies in the production process.
The olives are stored in open tanks, without water, mixed with a lot of salt and then left outside so that the dry cold of the land and the salt will absorb their humidity. Once they are ready, the salt is removed.
They end up wrinkled, resembling raisins. They have a soft and very oily texture.