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In this study, the essential oil of green pepper collected from Vung Tau City, Vietnam was recovered by hydro-distillation technique, giving the yield of approximately 0.75% yield on optimal conditions. Single factor investigation showed that optimal conditions of the extraction process consisted of water and material ratio of 5: 1 mL/g, extraction time of 180 min, flow rate of 2.5 mL/min, size of material of puree, time for soaking of 3 hours. Nineteen components were identified in the obtained Piper nigrum essential oils using GC-MS. The main components of essential oils were Caryophyllene, 3-Carene, β-Pinene, α-Pinene, Sabinene, and Elemene.