I need some help with an idea of mine. Whipping olive oil.?

No matter how much you whip oil, it will separate without an emulsifier to keep the oil in suspension. That's what mayonaisse is: whipped oil emulsified with egg yolk (lecithin in the yolk & mustard with seasonings). There are other emulsifiers like honey, mustard, lecithin, etc., but mayo is the easiest recipe to follow.