## 1 Introduction  
Olive oil production is a significant industry in many Mediterranean countries, with Spain, Italy, and Greece being the largest producers [1]. This region's unique climate and soil conditions are ideal for cultivating olive trees, making the olive oil industry a cornerstone of their agricultural sector. The process of producing olive oil involves several stages, including the crushing and pressing of olives to extract the oil, which results in a byproduct known as olive cake. In modern agricultural and industrial contexts, olive cake is increasingly viewed as a valuable byproduct rather than waste. It contains a substantial amount of lignocellulosic material, making it a valuable resource for generating renewable energy. One of the promising methods for utilizing this byproduct is through gasification technology. The gasification process is a thermochemical conversion method that transforms solid biomass and residues at high temperatures (for common gasification technologies, including fixed bed gasifiers and fluidized bed gasifiers, this is 800-1000 \({}^{\circ}\)C) in the presence of a gasifying agent. This process converts the solid material into a versatile product gas, which can be utilized for direct heat and power generation or further upgraded into green gases or liquid fuels. Gasification is particularly appealing because it offers a sustainable way to manage agricultural waste while producing clean energy [2, 3, 4, 5]. Other thermochemical processes, such as pyrolysis and combustion, also play significant roles in biomass conversion. Pyrolysis involves heating biomass in the absence of oxygen to produce bio-oil, biochar, and syngas, while combustion directly burns biomass to generate heat and power. Each process has its own advantages and limitations, but gasification is particularly appealing for its efficiency in producing high-value products and its potential to reduce environmental impact. Several gasification technologies have been developed for processing olive cake, including fixed bed gasification, fluidized bed gasification, and entrained flow gasification [3; 4; 6; 7; 8]. Each of these technologies has its own set of advantages and challenges, varying in terms of cost, scalability, and efficiency. Fixed bed gasification is known for its simplicity and lower capital costs but can suffer from lower efficiency and scalability issues. Fluidized bed gasification offers better mixing and heat transfer, making it more efficient, though it is more complex and costly due to the high capital investment required for equipment and the significant operating costs associated with maintenance and energy consumption. Entrained flow gasification, on the other hand, operates at higher temperatures and can handle a wider range of feedstocks but requires significant investment and precise control. Experimental studies on the gasification of olive cake have yielded promising results, indicating that gasification is a sustainable and economically viable method for energy conversion. These studies highlight the potential of olive cake as a renewable energy source, contributing to energy sustainability in the olive oil industry. Moreover, the adoption of gasification technologies can help mitigate environmental impacts by reducing the reliance on fossil fuels and lowering greenhouse gas emissions [3; 6; 8; 9; 10; 11; 12; 13; 14; 15]. For example, [PERSON] et al. [3] focused on the effects of torrefraction and prior hydrothermal treatment on the air gasification of olive cake at low temperatures (between 625 and 700 \({}^{\circ}\)C), finding that higher CO, CH\({}_{4}\), and H\({}_{2}\) yields and cold gas efficiencies were achieved at specific conditions, with notable differences between raw, hydrolyzed, and torrefied samples.