Mayonnaise failure

So, I had homemade chicken sandwiches on the meal plan for lunch today. I made whole wheat bread earlier in the week. I roasted chickens last night. I had fresh lettuce and tomatoes. So I decide to make homemade mayonnaise. How hard can it be right? I watched videos on youtube and did a google search of best ways.
Well, it seems, it's harder then I thought. After all my research I decided the hand held immersion blender would be the best method. It was quick and seemed to work great. I followed this link:
http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html
Now I wanted a real food healthier alternative so I decided to use all extra virgin olive oil (EVOO). I even checked my new cookbook (The Homemade Pantry) and her recipe uses all EVOO (although with a whisk technique), so I figure I'm good to go. Well, first off, lets just say it looked great. I was so proud, especially after reading that's it's hard to get the hang of making mayo and it can often end up breaking and not mixing together. Mine looked the part.

Then we tasted it. It was like eating creamy EVOO. It was an overpowering taste of olive oil. Now don't get me wrong, I love olive oil but this was just too much. I can't bring myself to throw it out because I used almost 1 full cup of good quality EVOO, so we are using it, just not a lot of it. Hubby added a little vinegar to his for more tang, now it tastes like EVOO and vinegar :)
It seems that using all EVOO and an immersion blender does not work, you either need to use the whisk method of other oils or a blend of oils. Anyone have any comments or advice on mayo with EVOO?