A production process of fresh green pepper oil is characterized by comprising the following steps: (1) putting fresh green peppers or fresh green peppers into a crusher or a kneading machine with friction as the main function for crushing; (2) carrying out countercurrent soaking on peppers for 2-4 times, wherein the soaking oil used for each soaking is the filtered oil after the last soaking except the last soaking, and fresh vegetable oil is added during the last soaking; Among them, the soaking conditions for 1 time are as follows: the weight ratio of scraping Zanthoxylum bungeanum and soaking oil is 1: 2 ~ 4, the temperature is 15 ~ 40℃, and the time is12 ~ 48h; The second soaking conditions: the weight ratio of Zanthoxylum bungeanum and soaked oil is 1: 2 ~ 5, the temperature is 15 ~ 50℃, and the time is12 ~ 48h; Soaking for the third time to the fifth time: the weight ratio of Zanthoxylum bungeanum to the soaked oil is 1∶2-3, the temperature is 40-80 DEG C, and the time is 6-36 hours; (3) filtering the filtered oil soaked for the first time with 100 ~ 300 mesh, separating the pepper residue from the pepper oil, heating the pepper oil to 100 ~ 125℃, and naturally settling the pepper oil for 5 ~ 20 days, or removing the suspension at 400 ~ 500℃ with an impurity remover.