Preheat oven to 350°. Lightly grease 9-inch pie plate with margarine. In food processor, or by hand, crumble graham crackers; add olive oil and work to fine crumbs. Press cracker mixture onto bottom of pie plate until surface is smooth and even. Bake 10 minutes; cool.
Heat pineapple juice to near boil. Stir in gelatin or agar-agar gradually and simmer until dissolved, about 5 minutes. Cool at least 10 minutes.
In blender or food processor, combine all other ingredients with pineapple juice mixture and blend a minute. Pour into baked crust. Refrigerate 3 to 4 hours.
Chieko Yoshikawa of UCSC