This study investigates three methods of oil extraction from Mauritia flexuosa used by producers in the Peruvian Amazon, using three varieties of aguaje: Color, Amarillo and Shambo Azul. The study was descriptive-comparative, the first method consisted of pressing the flour obtained from the aguaje pulp, bagasse and husk (DSMP); the second method consisted of pressing the aguaje pulp flour (DSP); for the third method the procedure consisted of bringing the wet aguaje pulp to boiling for a period of 30 minutes (DC). The findings reveal that the Mauritia flexuosa varieties with the highest oil content irrespective of the method employed are Color and Amarillo, with 26.7% and 26.03%e for the DSMP method; 18.3%e and 18% for the DSP method; 17.4% and 15% in the DC method. The method of pressing the flour obtained from the pulp, bagasse and husk of the aguaje (DSMP) presented the highest yield...