Whole wheat sourdough with 00 flour?

Hi Everyone..

I had lunch at a great Italian restaurant that served a light, fluffy whole wheat bread with super crisp crust. Everything about it was fantastic. Then I looked at the side of the bread basket and was surprised.. if I take it at face value, it appears to use caputo type 00 flour. Have any of you made a sourdough loaf with 00 flour? I'm thinking to give it a try. What would you say this is, a 30% whole wheat loaf? I'm thinking of using 70% caputo 00, 30% whole wheat, maybe 70% hydration, 20% levain (100% hydration with the same 70/30 split for the flour), 2% salt and olive oil.. how much (what percentage) olive oil would you recommend? I've never added it to bread dough. And would you just fold it in with the levain?  Thank you in advance..