In an Amarillo/Citra IPA I made a couple of months ago, I just late-hopped with great success (4 gal batch) - bittered to 40 IBU with Magnum, then added half an ounce each of Amarillo and Citra at 10 mins and 5 mins, then a full ounce each at flame-out, with the immersion chiller turned on almost right away to get the beer down to pitching temp in ~10 mins. Dry hopped with only an ounce of each and got a spectacularly hoppy aroma and flavour.
With the quality of hop oils you have there, hopefully you can chill quickly to preserve the aromas, and add late for the same reason. If not, I'd reduce the flame-out hop and add that on to the dry hop.
