Heat a large saute pan over medium-high heat. Place salami in heated pan. Drizzle
salami with olive oil
, and cook, stirring. The salami will give off steam in about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the salami bits are crisp, about 15 to 20 minutes.
Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain
. The bits will crisp
even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet, as needed.