Quality of Pelleted Olive Cake for

Olive cake is by-product of olive oil production. Th is material cannot be stored in original condition for a long time because it has high water content and relative-ly high portion of oil that causes rapid deterioration. Th us it is necessary to investi-gate possible methods of remediation of such by-product, where utilization for energy generation presents a useful option. Several studies have been conducted on energy generation from olive cake, however not one that includes pelleting as a pre-treat-ment. Th erefore, the aim of this paper was to determine the chemical composition of diff erent cultivars of olive cake, to produce pellets, and determine their basic quality parameters. Th e pellets obtained from olive cake had mainly satisfactory results re-garding their quality in comparison to standards for fuel pellets. It should be kept in mind that these standards are manly for wood pellets, and therefore some lower crite-ria could be applied for olive cake and such biomass. Th e highest amount of residual oil and the lowest amount of protein was found in cultivar ‘Buža ’ and produced pel-lets had the smallest abrasion index (8.15%). Other cultivars had lower oil and higher protein content, and abrasion index higher than 10%. For these cultivars preparatio