Trim the liver, cutting away any connective tissue, fat, and greenish spots (bile makes the pâté bitter). Pat dry with paper towels.
Peel and roughly chop the onion. Heat the olive oil in a large skillet over medium heat and cook the onion for 8–10 minutes, until soft and golden.
Peel and core the apples, then cut them into wedges. Add them to the skillet and cook for 3–5 minutes, stirring occasionally, until they begin to soften.
Add the liver, season with salt, and sprinkle in the dried garlic. Cook for 3–4 minutes, stirring occasionally, until the liver changes color on all sides.
Pour in the white wine, cover the skillet, and simmer over low heat for 5–8 minutes, just until the liver is cooked through with no pink in the center (165°F / 74°C). Don't overcook it, or the pâté will turn grainy.
Remove from the heat and let the mixture cool for 10–15 minutes. Blend with an immersion blender or in a food processor until completely smooth. Taste and adjust the salt, and add black pepper if you like.
Meanwhile, clarify the butter: melt it over low heat and skim off the white foam from the surface. Carefully pour the clear golden butter into a cup, leaving the milky solids at the bottom of the pan.
Spoon the pâté into small jars or ramekins and smooth the tops. Pour a thin layer of clarified butter over each one, making sure the entire surface is covered.
Refrigerate for at least 4 hours, or overnight, until the pâté is fully chilled and the butter has set.
