Wild Olive

5 Apr

So, I’ve mentioned before that Wild Olive is my mom’s favorite restaurant in Charleston (and possibly all of South Carolina), but I’ve never actually taken the time to write it up before. Since I had the pleasure of dining there a couple weeks back, I made sure to take lots of photos to put on this blog. Looking back at the photos, the’yre pretty terrible (low light + cell phone camera = crappy pictures), so I’ll just have to woo you over with my words (and pictures I find on Google). Here’s an interior shot I took before the sun set.

Wild Olive Interior

And this is one of the better ones.

I’ve been with my mom a couple of times. She absolutely loves the “marinated warm olives,” so we always end up ordering those.

Wild Olive Marinated Olives

This picture comes from the Wild Olive website and makes me really wish I liked olives.

I love the “house cured salumi with mozzarella, caponata, chicken liver rustica crostini” appetizer because it is delicious. I know a lot of people see “chicken liver” and get grossed out, but trust me. It is so freaking good. I also love the fresh mozzarella, but let’s face it, I am a sucker for fresh mozzarella. Plus, salami/salumi is delicious, and they give you a bunch of different kinds of salami on a platter, so how can you go wrong with that?

Wild Olive Salumi Platter

As you can see, I took this from the Wild Olive website. I wish my pictures looked this fly.

I also really love the arancini balls there, or as they’re listed on the menu, “suppli al telefono risotto fritters stuffed with sausage, spinach, parmesan, mozzarella.” So delicious. They’re not big like the ones they make in Boston, but they’re still really yummy. When you bite/cut into them they’re hot, cheesy, and really delicious.

Wild Olive arancini balls

Also, I am always a huge fan of anything deep fried and stuffed with cheese.

The most recent time I went with my new friend Regina, we started with the beef carpaccio (beef carpaccio with parmesan, horseradish aioli, melba toast, arugula, Sicilian sea salt). It’s basically like a beef salami and I really loved it. I think the sea salt and horseradish aioli added a nice element to the dish as a whole. The consistency kind of threw me off a little bit, because it’s very soft. I’m glad they gave me the crostini to balance it out.

Wild Olive Beef Carpaccio

As you can see, I took a piece from the middle of the plate before I remembered to take the picture.

We also got the bruschetta which is different than normal bruschetta as it came topped with rapini, purple cape beans, chile flake, garlic, and pecorino sardo. I think they change it out seasonally, because I’ve seen different pictures online. It was kind of weird eating bread with beans on it, but I think I really liked it. They did a really good job of balancing the flavors of each ingredient.

Wild Olive Bruschetta

This is one of those terrible cell phone pictures I was talking about.

I usually try to be adventurous, so I was intrigued by the “squid ink linguine with local shrimp, tomato, garlic, fresh spicy red chile, basil.” However, I’m not crazy about shrimp pasta, but I really wanted to be able to say that I’ve had squid ink pasta before. I asked the waiter how it was and he said “It’s good, but it basically tastes like seafood pasta. If you don’t like fishy tasting food, don’t get it.” So. Instead I was lame and basic and opted for the chicken parmesan. I know, I know. But it’s SO GOOD. It comes with “potato alfredo, marinara, mozzarella, arugula,” and it is SO good.

Wild Olive Chicken Parmesan

This picture I grabbed from Charleston Crafted

Last time we went, my mom got the “Grilled Stevenson Place Farms grass-fed steak with smashed fried and truffled Yukon gold potatoes,” but she doesn’t love truffle oil, so instead she replaced the potatoes with an order of potato gnocchi in marinara sauce. As I recall, she loved it.

Wild Olive Steak & Gnocchi

Even though that steak is the size of her whole head.

Regina and I also got dessert, because apparently she considers herself something of a tiramisu connoisseur. Luckily for me, she was nice enough to share it with me, and let me say. Wow. That tiramisu is damn good.

Wild Olive Steak & Gnocchi

This picture I grabbed from Urbanspoon.

I’ve always had a really positive experience every time I’ve gone to Wild Olive. From the food, to the ambience, to the service, to the wine, it’s always a good time. It’s definitely worth driving out to John’s Island!

Wild Olive Exterior

Ok. Time for my lunch break.

Wild Olive
2867 Maybank Highway
John’s Island S.C. 29455
(843) 737-4177

Wild Olive Cucina Italiana on Urbanspoon


2 Responses to “Wild Olive”

  1. charlestoncrafted April 5, 2013 at 10:00 AM #

    Hey thanks for using our picture! Wild olive is so good you’re making me crave it! Hey, it’d be great night before the race carb loading, right?!?!! 🙂

    • Queen of the Food Age April 9, 2013 at 10:05 AM #

      Oh, that would be perfect! Much better quality than Joe Pasta. Love your blog, by the way!

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