Amazonian oils from fruits and seeds are important products in local consumption and regional economic growth. Buriti oil, extracted from Buriti fruit (Mauritia flexuosa), can be obtained by hydraulic pressing, resulting in a Bagasse. Depending on process parameters, a significant fraction of the oil can be lost through coproduct that could be extracted using solid-liquid extraction. This work was aimed at evaluating the extraction of the reminiscent oil in Buriti bagasse by using anhydrous ethanol as sustainable solvent choice. The bagasse (gently provided by a cooperative from Apui, AM) was dried for 24h at 80°C, ground in hammer mill and particles with diameters between MESH 16-48 were separated for extraction. A solid:solvent ratio of 1:4 was used, with anhydrous ethanol as solvent. The bath solid-liquid extractions were performed (in triplicates) in a Shaker Equipment at 60°C, 200 rpm. Extraction at 6h, 18h and 24h were compared. Bagasse were characterized for oil by Soxhlet, using an Ankon Equipment. Samples of the extracts were dried in oven at 80°C for 24h. Solvent composition were considered as the mass evaporated of the sample while oil composition was considered as the remained mass. The oil content of the bagasse was close to 7 g/ 100 g bagasse, being the oil reminiscent of the Buriti oil extraction. Through bath solid liquid extraction, the oil content of the extract increased from 8h to 24h being this last time with the higher oil content of 1.5 g/100 g extract, approximately. This represents a yield value up to 80%. Comparing to results of similar matrix, this yield could be due to temperature and solid:solvent ratio used. Results showed that extraction using ethanol as solvent improve Buriti oil production by reuse and valorisation of the Buriti bagasse which could be quite important considering the Amazonian region economic growth.