In a food processor, pulse the Almonds with 2/3 cup of the Pistachios until finely ground, (like fine sand).
In a large bowl, using a handheld electric mixer, beat the Butter with the Sugar at medium speed until it’s the texture of moist sand. Add the Eggs one at a time, beating well between additions.
Add the Lemon Zest, Orange Zest, Lemon Juice and Vanilla Extract (or seeds) and beat until smooth. Gradually beat in the olive oil in a thin stream.
Using a rubber spatula, fold in the ground Nuts, Flour and Salt. Mix to combine and scrape the batter into the prepared pan.
Bake the cake for about 55 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a rack and let the cake cool for 15 minutes. Invert the cake onto a plate and peel off the parchment paper. Invert the cake again onto a serving plate.