In this study, laboratory-scale multi-stage cross- and counter-current extractions of sulfur olive oil miscella with 70 and 80% ethanol saturated with hexane were investigated. For cross-current extraction, the extraction factor for free fatty acids was constant in each extraction stage. Therefore, the extraction factors determined in single-stage extractions were used to calculate the extracted free fatty acid percentages for cross-current and counter-current multi-stage extractions and results were in close agreement with the experimental data. It was possible to determine the amount of solvent and the number of stages required for counter-current extraction to remove the desired amount of free fatty acids from a given sulfur olive oil with 70 or 80% ethanol. Comparison of the results for these two solvents showed that 80% ethanol was more suitable.