The kinetics and thermodynamics of palm oil clarification, a major and critical unit operation along the palm oil chain especially at local levels, were studied in this work. The effects of temperature, oil/water ratio, and stirring speed on oil yield were investigated. No significant difference in oil yield with respect to temperature was observed for the dura variety while for the tenera variety oil yield decreased with an increase in temperature. Increase in oil water ratio significantly (p<0.05) increased oil yield for both varieties. Optimum clarification conditions for both varieties were established as temperature of 80°C, oil/water ratio of 1:2, 30 min settling time and a stirring speed of 95 rpm. These conditions gave oil clarification yields of 73.33% and 90.39% for dura and tenera, respectively. The kinetics of palm oil clarification was modelled using a modified Newton and Lewis equation and the Peleg’s model. The thermodynamic study gave enthalpy change (ΔH) values of -1809.87 kJ/mol and -17182.54 kJ/mol for dura and tenera variety respectively showing that the clarification process is exothermic. The corresponding values for entropy change (ΔS) were negative while free energy changes (ΔG) were positive indicating the process is random, non-spontaneous and irreversible.