Canning fish in Extra Virgin Olive Oil is a relatively recent phenomenon (and the Italians, who revere the liquid, consider it to be a special form of madness), probably brought about because Whole Foods demanded it and Bela obliged. But most sardine purists prefer a more neutral oil, like sunflower or peanut, so that the flavor of the fish can be fully appreciated. These are about as hot as all of the others, which is to say not very.
