Thanks Mark
There shouldn't be any detrimental effects of the olive oil compared to aeration, all it is is giving additional nutrients and technically should be the same or better yeast health for following generations. I think the concern people expressed is whether yeast health is going to be as good as yeast from oxygen injected brewing which can easily provide ideal oxygen levels for yeast.
In some people's opinions homebrewers aren't usually able to get enough oxygen into the wort at pitching time for ideal yeast conditions. I'm testing to see if the olive oil improves the end product compared to as good as possible aeration. Both samples go through the same aeration schedule but one has the bit of oil with it. I don't think there is any reason to expect worse conditions with the olive oil, just the possibility of no difference.