Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with nonstick spray. Set aside. If you have a dark colored pan, reduce heat to 325 degrees.
Add 1 cup of pistachios to a full-sized food processor. Pulse to chop just a little bit. Remove 2 tablespoons of chopped pistachios from the food processor and set aside in a small bowl. Continue to pulse the rest of the pistachio until they are finely chopped. Add sugar and salt and pulse until combined.
Add eggs, one at a time to the food processor, pulsing after each one. Add almond extract and pulse to combine. With the food processor on, drizzle in olive oil and milk slowly. Once combined, add all flour and baking powder. Pulse just until combined.
Pour batter into prepared pan. Spread evenly. Sprinkle reserved chopped pistachios down the center of the batter. Place in preheated oven to bake for 55 minutes, or until toothpick comes out clean when inserted in the center.
Remove from oven and let cool for 15 minutes. Use a knife to loosen the cake from the edges of the pan. Invert onto a plate to remove it form the pan. Serve immediately or within 2 days.