In my own experiments with making mayonnaise, I have found that the flavor of extra virgin olive oil is too strong. The non virgin oils labeled "extra light flavor" make a better tasting mayo IMHO. But everyone's tastes are different.

The other day, I tried walnut oil and used Bragg's apple cider vinegar in place of lemon juice. Yummy! Do make sure your egg and acid are room temperature to avoid curdling.