Wild Olive opened on Johns Island in 2009, in the middle of Charleston's farming community, and has been run since by Executive Chef Brad Grozis and General Manager Jason Parrish. The kitchen builds its cucina italiana around house-made pasta, using Lowcountry waterways and farms to put artisanal spins on regional Italian dishes, paired with food-friendly wines.
Sustainability is part of the restaurant's identity, not a side note: it sources the bulk of its product locally, composts roughly 1,000 pounds of raw material a week, and recycles or composts 85% of its overall waste.
The room aims for relaxed-but-lively energy, with a service staff meant to bring warmth to the table. Charleston City Paper named Wild Olive one of its best restaurants for 2026.
Sustainability is part of the restaurant's identity, not a side note: it sources the bulk of its product locally, composts roughly 1,000 pounds of raw material a week, and recycles or composts 85% of its overall waste.
The room aims for relaxed-but-lively energy, with a service staff meant to bring warmth to the table. Charleston City Paper named Wild Olive one of its best restaurants for 2026.