Oleoresin was extracted from ground black pepper with carbon dioxide at 28 MPa and 24 to 60 degrees C. The yield and contents of piperine in the extract were determined as a function of extraction time and the solvent amount. The concentration profile of piperine inside the fixed bed of pepper was also measured. The total extract contained piperine and essential oil in the proper ratio to be used directly in food industry. The experimental results showed a strong variation of extract composition during the extraction. They were simulated using the extended Lack＇s model with mass transfer coefficients in the solvent and solid phase and with grinding efficiency as parameters. The parameters were determined individually for each of the three extract components, representing essential oil, piperine, and other nonpolar substances.