Can ethanol emulsify olive oil?

I'm not a regular member of this group, but I'm hoping that someone here can help me because I know practically nothing at all about chemistry. My hobby is homebrewing, and recently there have been some discussions about the possibility of using a tiny amount of olive oil in a fermentation to help promote yeast growth. Apparently the New Belgium Brewery successfully experimented with the use of olive oil on a commercial scale, but scaling it down to the typical 5-gallon size of most homebrewers requires a tiny fraction of a drop of oil which is beyond the means of homebrewers to measure. Using too much oil is likely to ruin head-retention (foam). Someone suggested adding a drop to a measured amount of ethanol, which is supposed to emulsify the oil and then a measurable amount of the ethanol/oil mix could be measured and added to the brew. In other words, the theory is that if I need one-hundredth of a drop of oil, I could add one drop to 99 drops of ethanol, mix it, and then take one drop of the resulting solution. Would that work? I could buy a test-tube and try it, but I'm not sure I'd be able to see whether the olive oil is still floating on the surface or whether it has mixed (dissolved?). Any help will be appreciated. Thanks.

Bill Velek
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