Wild Olive opened its doors in the heart of Charleston’s farming community in 2009. Managed by longtime industry veterans, Executive Chef Brad Grozis and General Manager Jason Parrish, Wild Olive's consistency and dedication to excellence has now spanned fifteen years for each restaurateur. Striving to capture the cultural magic of true Italian dining, Wild Olive places the utmost value on simple, seasonal cuisine, paired with food friendly wines. Delivered by a service staff with a genuine warmth and enthusiasm, the restaurant’s energy is relaxed yet lively.
While sourcing as much product locally as possible, the kitchen staff transforms the resources of the Lowcountry into artisanal variations of regional Italian classics. House made pasta is the heart and soul of the menu, while the bounty of the Lowcountry's waterways and farms is the anchor.
In its continual commitment to operate an environmentally conscious business, Wild Olive not only purchases the bulk of their product locally, but also recycles and composts 85% of their waste. In essence, the restaurant is not only farm to table, but table to farm. Wild Olive composts 1,000 pounds of raw material each week. A strict adherence to environmental sustainability has been a continual focus of the restaurant and its culture.
