Ozonated olive oil question

I tried making ozonated olive oil today. Well, sort of. I stuck the output tube from my Sota WOZ4 into a small jar of olive oil and turned the machine on. I didn't use a stone, but there were thousands of tiny bubbles suspended in the oil at any given time. That's what I'm concerned about. I when I shut off the machine the bubbles remained suspended in the oil. I capped the jar and refrigerated immediately as recommended. The oil should become a solid when refrigerated so the ozone bubbles should remain suspended. Is this oil safe to consume, with thousands of tiny ozone bubbles that will be released when I eat a spoonful of the ozonated olive oil?