I actually make a chili oil myself. Here’s the recipe I use, except with whatever peppers it is they sell by the ton at Chinese groceries instead of chile arbol. It is absolutely awesome. Quite different than sambal oelek, but anyone who likes sambal oelek should like this. You can sub fish sauce for the soy, if you prefer. (And I do prefer.) The star anise and black cardamom give it a lovely spiced quality. And, of course, the Sichuan peppercorns give it that herbal tang and “numbness.”
Yep, that’s the one.
Well, there ya go. 
To clarify, I don’t have any objection to people using olives as a condiment (something you could add to an already finished dish, probably at the table): I just meant that that’s not how I usually use olives. It’s hard to call something a “condiment” when it’s baked into a casserole or the like.
Noob question: does fish sauce need to be refrigerated after opening? How about sweet chili sauce?
Mustard all the way. If I put ANYTHING on a sandwich, it’s mustard.
So much this! I love mustard.
I also really, really like pickles.
I’ve never refrigerated fish sauce and I’ve never had a problem.
Brown Deli Mustard, preferably Guldens.
If my fridge and pantry are to be believed, all of them, apparently.