Abstract: In order to improve the comprehensive utilization value of olive residue, the extraction process of pectin from olive residue was optimized. Based on the study of single factor experiment, the L₉(3⁴) orthogonal experiment was designed to optimize the extraction conditions of pectin by taking the extraction temperature, the ratio of solid to liquid, pH and extraction time as the influencing factors and the extraction rate of pectin as the measure index. The results showed that the order of the factors affecting the extraction rate of pectin from olive residues was the ratio of solid to liquid＞pH＞extraction temperature＞extraction time. The optimum extraction technological conditions were as follows: the extraction temperature was 85℃, the ratio of solid to liquid (g/mL) was 1∶25, the pH value was 1.5, and the extraction time was 80 min. Under the optimum extraction conditions, the extraction rate of pectin from olive residues was 6.15%.