In a cast iron pan add 1 Tbs of EV olive oil and saute` the liver until it is colored on all sides. Remove from pan and set aside.
In the same pan add 2 Tbs of EV olive oil and saute` the onions sliced very thin. Add bay leaves and saute until onions are translucent.
Add the liver and the cherry peppers. Cook for 2-3 mins and add the wine. Add salt as desired.
Let the wine evaporate and serve.