Addition of Unsaturated Fatty Acids Instead of Pre Pitching Yeast

So on a few other forums I have noticed numerous posts on the addition of minimal amounts of olive oil versus prepitching aeration of wort. The effects on teh wort seem to be outstanding starting fermentation with a minumal addition in fermentation time. There is a link to a doctoral thesis on the addition of olive oil

http://www.brewcrazy.com/hull-olive-oil-thesis.pdf

I thought this was super interesting.. I do not have a wort chiller so I am going to try this at the hopes of not oxidizing my beer in the hour it takes to chill.

ooh sorry.. missed id...mods can delete all this