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