Apparently, New Belgium is doing this. Also, for a typical five gallon homebrew batch, it is said that if you DIPPED A PIN in olive oil, shook it off, it would still contain hundreds of times the necessary amounts of the compounds that yeast need during the aerobic stage of fermentation. Does anyone have an answer of whether this works?
It seems that it was used at New Belgium primarily for yeast storage between brews, not fermentation. AFAIK, New Belgium stopped doing it after a short trial (one batch of Fat Tire) when they found it led to premature staling and off flavors. I know of only one controlled test of it on the homebrew level and the tasters in a blind triangle tasting preferred the beer made with O2 instead of OO. The results are here..