That paper considers the ester development of the finished beer, not yeast viability. Still seems like an interesting test.
Recommended addition is 1mg olive oil per 25B cells. For a smack pack that's 4 mg of olive oil. How does one measure that? I'd probably go to 1 gram.
Doesn't olive oil float? Does it need to get boiled with the starter wort?
Yea you'd need a micro-liter pipette. The oil would float but between a stir plate and natural yeast currents, it should be readily available to them. I don't know about the boiling part -- I assume olive oil is fairly clean since it's stored at room temp and it doesn't spoil.
Most people who use EVOO (props to Miss Ray

The reason I ask is the research done by New Belgium related to it. They apparently stopped using it due to shelf life issues but my beers don't last that long anyways. I was debating an aeration setup when I came across the EVOO research and I was intrigued but I felt the research was lacking in terms of yeast propagation. If it greatly improves yeast growth, it would be a great addition to making starters.