Saute livers, onion, Worcestershire sauce, and parsley in 1/2 cup butter for 6 to 8 minutes or until chicken is no longer pink. Take pan off of heat and let cool for 10 minutes.
Using a food processor or blender, puree chicken mixture until smooth. Blend in the rest of the butter, melted and at room temperature.
Spoon mixture into a 2 1/2 cup mold that has been lined with plastic wrap. Refrigerate, covered at lest 8 hours. When ready to serve, flip out onto a plate and top with olives and parsley. Serve with crackers.