The recipe I have calls for the 3 tbs olive oil and what I assume to be regular veggie oil... I always use 100% olive. More authentic flavor, I think, and I like that olive taste.

I tend to slowly add the oil, but that's just me, too. White wine vinegar (maybe just a matter of taste?)

I use raw eggs, but it might be safer to coddle them. *shrug*

Sometimes (depending on whether or not people would get weird about anchovies in the salad) I just throw a small amt of them into the blender. Get the flavor, then, without the appearance or necessarily the mouth-feel of them.