Rinse the liver in cold water and pat dry. Ensure all the membranes are removed, and the liver is sliced in approximately equal pieces so it cooks evenly. Wash and dry the herbs, and prepare all the rest of the ingredients.
Heat a large skillet on medium heat, add the onions and sauté until fragrant and translucent, for about 5 minutes. Add the smashed and chopped garlic, stir well and cook for one more minute.
Add the liver, chopped herbs, pepper, and allspice (DO NOT add salt while the liver is cooking!). Cook on one side for about 2 minutes, flip, and cook for about 2 more minutes. The time will depend on the thickness of the pieces. Make sure you don't overcook the liver,
Take all the cooked liver out on a cutting board, chop it into smaller pieces
Add the liver to the food processor, together with all the onions and spices from the pan, 2 tablespoons of olive oil, and salt. Process until it reaches the desired consistency.
After you make the pate, you put it immediately in an air-tight glass jar and store it in the fridge. I prefer to eat it within two or a maximum of three days because of histamine accumulation. Freeze the rest.