No, We Didn't Smoke Anything

This looks like a college dorm snack, doesn't it?
I had sardines on saltines many times in school, usually late at night. I loooved the mustard, because I have a sour tooth. But my suitemate Ann taught me an embellishment I have used ever since: she dribbled drops of vinegar on the sardines, to amp up the tang. (What we were doing with vinegar in the dorm I don't know. This, I guess.)
The sardines back then were pathetic, swimming in some hideous oil, but we didn't know of anything better. The saltines were simply saltines, and they still are (though now with less salt).
We happened upon a brand of wild California sardines packed in olive oil recently. It's upscalio, four bucks for four ounces. I think it's worth it, though. The fish are firm and intact. Large, good smell. The brand is Wild Planet.
Here's the deal. You already know how to make classy sardines on saltines (with homemade mustard and a squirt of Spanish sherry vinegar). The deal is, save the good olive oil from the can! Pour it into a jar and refrigerate it. You will undoubtedly think of something to use it in. Spaghetti? I'm doing that. Other things will come to mind. If you have an idea, share it, please.   :)    {smiley face}    ☺