If you’re craving a large pasta dish at a reasonable price, Olive Garden is a popular choice, especially when paired with unlimited breadsticks and soup or salad. The value is undeniable, and the breadsticks are a definite draw. However, if you’re thinking of starting your meal with an appetizer, be cautious, as not all options are worth the calories or cost. while the menu features tempting starters, chefs caution against certain selections. Chefs spoke with us to reveal which Olive Garden appetizers to avoid and why, from overly processed ingredients to dishes that don’t deliver on flavor.

Fried Lasagna

The Fried Lasagna Fritta-parmesan-breaded lasagna, topped with parmesan cheese and meat sauce with creamy alfredo-may look appealing in the menu photo, but Kyle Taylor, Founder / Chef at HE COOKS, advises against ordering it. “I worked at Olive Garden in college,” he said. “Frankly, I would not suggest anything on the appetizer menu, but the Lasagna Fritta is one to steer clear of completely. It comes straight from the freezer and up close it barely resembles food.” He added, “once it is fried and buried in sauce and cheese, you are left with a dense, greasy block that will fill you up in the worst way before your entrée even arrives.”

“Once it is fried and buried in sauce and cheese, you are left with a dense, greasy block that will fill you up in the worst way before your entrée even arrives.”

Calamari

Calamari, while a popular appetizer, may not be the best choice at Olive Garden. According to Chef Taylor, the quality can be inconsistent. “The Calamari is another dish that I would avoid,” he stated. “It is indeed frequently enough overcooked and rubbery, and the marinara sauce is bland.” He suggests that there are better options available that offer more flavor and a better texture.

spinach Artichoke Dip

The Spinach Artichoke Dip also looks great from the menu pic, but Dennis Littley, chef and Recipe Expert at Ask Chef Dennis explains why it’s one to avoid. “The problem isn’t the concept; it’s a classic appetizer but the execution in a large chain setting frequently enough means it’s made in bulk,” he says. “Usually held warm for long stretches, and reheated as needed. That can led to a dip that’s overly thick, greasy on top, and lacking the fresh, bright flavor you get when the vegetables are sautéed and folded in just before serving.” Chef Dennis adds, “The chips or bread served alongside can also be inconsistent, sometimes stale or soggy from sitting under a heat lamp. Which doesn’t do the dip any favors. If you want a rich, creamy starter, there are fresher options on the menu that haven’t lost their texture and flavor to long holding times.”