There is a difference between concentrated ozonated olive oil and just ozonated olive oil.
Here is an excerpt I copied down for reference months ago:
Ozonated Olive Oil
You can ingest a teaspoon of ozonated olive oil once or twice a day and get a steady internal application of ozone. You can use any olive oil, but I prefer to use organic
Extra-Virgin Olive oil. I nearly fill an 8 0z. glass jar (with a screw on lid) with olive oil. You can bubble ozone through the oil for 60 minutes if you're using a 100-200mg ozone machine or 30 minutes if you have a 400 mg. ozone machine. After screwing on the lid, you can store it in the refrigerator for about 30 days.
Concentrated Olive Oil
If you have an ozone machine with a heavy duty air pump, you can make concentrated ozonated olive oil by bubbling ozone through olive oil for 2 or 3 or 4 weeks, 24 hours a day. I usually use a round fish bowl half filled with olive oil. At one point in the production process (after a few days), the viscosity of the olive oil will be such that you will get foaming for a while. Using the round fish bowl will cause the foam bubbles to climb up the inside of the fish bowl where its own weight will cause it to drop back into the main body of oil. It's the ideal shape to use to prevent foaming oil from going over the top of your container. I prefer to use a cold plasma ozone generator for all types of ozone applications. Cold plasma has zero nitrogen by-products (a potential drawback to corona discharge machines for internal applications. It's OK for external applications) and yet a very high output of ozone compared to UV, which has a substantially lower ozone output and lower electron spin velocity than cold plasma produced ozone. After placing it in a small jar, you stick it into the freezer for storage (always put it back into the freezer after use in order to retain the maximum potency of ozone).
Technique for Concentrated Olive Oil
Take a wide mouth glass jar or lab beaker or (ideally) a round glass fish bowl and fill it somewhere between one third and one half with olive oil. Don't add more than one half olive oil because you're going to have a mess on your hands later on. Place the special tubing for Ozonated olive oil that came with the generator into the bottom of the jar and turn the generator on. Adjust the flow output valve for a nice even bubbling. I usually loosely place a glass plate on top of the beaker to keep out dust. Any kind of loose tent will work though. After 10 or 12 days, the olive oil will go through a phase where it will produce lots of big foamy bubbles which can rise to the top of the beaker (and possibly overflow-thus the caution about not adding too much olive oil). That phase will pass and the bubbles will soon become much finer and the foam will then become smaller in volume. Eventually, the foaming will stop altogether. After running the process for 3 or 4 weeks, the olive will have a thick, syrupy consistency. You can use this form for oral application or use it for other applications with require a semi- liquid consistency. Use your imagination and run some experiments. Ozonated olive oil is extremely useful. I'm sure you can come up with a few tricks of your own.
By attaching the ozone molecule to the olive oil molecular matrix, you can apply the ozone topically to lesions, cuts, abrasions, infections, scars, wounds, etc. Its therapeutic capacities can be amazing. If you have a serious external lesion or infection that is not healing, you should consider using Ozonated olive oil