In a food processor combine egg yolks, egg, lemon juice, mustard, salt, pepper, and vinegar. Pulse for a second or two. Combine the two oils in a bowl. Press start on your food processor and very slowly drizzle in the olive oil through the top shute. This should take about 5-7 minutes. The mixture should start to thicken and have the consistancy of mayonnaise. Transfer mayonnaise into an airtight container or glass jar and store in the refridgerator for up to 2 weeks.