Flourless Pistachio Cake - Fresh-Pressed Olive Oil

Ingredients

• 4 tablespoons extra virgin olive oil, plus more for the pan
• 12 ounces raw, unsalted shelled pistachios, preferably Sicilian
• 3/4 cup granulated sugar, divided use
• 6 large eggs, separated when cold, yolks and whites at room temperature
• 1/4 teaspoon almond extract
• 1 teaspoon pure vanilla extract or paste
• Pinch of sea salt
• 1 tablespoon sanding or demerara sugar (optional)