I'm reading Yeast A PRactical Guide to Beer Fermentation. On page 77 they talk about adding 1 mg olive oil to 25 billion cells of yeast a few hours before fermentation. The idea behind this is to not have to aerate your wort. I wonder what the oil would do to the head retention of the beer. I thought any oil would hurt that dramatically.
Coles Notes: Seems to work just as well as aeriation, but given the small volumes of wort we are dealing with (~20L), we cannot measure that precise. Even if you used a milligram scale at work, more would stick to the side of the cup than you would use in total.