In this study, the thermal decomposition behavior of olive cake was investigated via dynamical thermogravimetry (TG) under N2 atmosphere. In order to determine the effects of heating rate and gas flow rate, the experiments were performed in four different heating rates of 5, 20, 50 and 100 K/min and two different nitrogen flow rates of 50 and 100 cm3/min. Kinetic parameters were calculated according to Coats Redfern, by partitioning the decomposition into three regions since biomass samples are composed of hemicelluse, cellulose and lignin.