Heat the oil and butter in a large non-stick frying pan together with the garlic, onion, thyme and 1 juniper berry, so that they absorb the flavor. Cook until the garlic and onion are soft. Add the livers and cook for a couple of minutes. Pour in the brandy and leave to evaporate. Whisk the mixture in a blender with the butter and cream until it is uniform. Add salt and pepper as required and blend for a few more minutes. Fill 8 little molds (glasses or cups) or an aluminum mold covered with plastic wrap. Leave in the refrigerator for at least 4 – 5 hours, or overnight. Before serving, take the paté out of the refrigerator for about 10 – 15 minutes. Spread on crusty toasted bread and decorate with a few Fabbri amarenas.