I make bread by mixing whole wheat and white flours 50-50, yeast and water, let it rise 24 hrs, shape the dough and roll it in flour to get some semblance of final shape and let it sit for 2 more hours, then bake it for an hour. I love the bread but I wonder if adding olive oil to the dough would make it more pleasantly moist. Before I experiment in practice, what results can I expect by adding (a few tablespoons of) olive oil to bread dough? 
It will have less of an open crumb but will be softer and more moist. 