Preheat oven to 375° F
Add the nuts to a food processor and pulse to roughly chop them.
Add the graham crackers, sugar, and Colavita olive oil to the food processor and pulse until a loose dough starts to form.
Turn the dough out onto a work surface.
Spoon 2 tablespoons of the crust into each of the 6 half pint jars; gently press into the bottom.
Place the jars onto a large, rimmed baking sheet and set aside.
Whisk condensed milk and egg yolks together in a large bowl until smooth.
Add lime juice and 1 1/2 teaspoons lime zest and whisk until combined.
Pour the filling into the jars, leaving some room at the top for berries and whipped cream.
Place the baking pan with the jars in the oven and bake until lime mixture has just set, 10 to 12 minutes. Remove from the oven and transfer to wire rack to cool.
Once cooled, place the lids on the jars and refrigerate until ready to assemble.
When ready to serve, top with fresh raspberries, whipped cream, and remaining lime zest.