In this study, an investigation of the potential of olive cake, which is available in large amounts in many developing countries and at very low cost, as a source of energy is conducted. The effect of olive cake grain size on its calorific value was studied. A process for intacting grains of olive cake in a suitable shape for handling, packaging and storing is proposed. A bench scale model to prepare intact samples was designed and fabricated. Proximate analysis of the olive cake indicated that olive cake has an excellent potential to be a renewable source of energy. Moreover, the calorific values of olive cake and oil shale mixtures, to catalyse oil shale combustion, is studied.