I've found not overcooking it to be the most important thing. I now only cook it to medium and both the taste and texture are much improved. Also, calf liver is a lot less "livery".

I accidentally made the yummiest dinner I've had in while the other night by putting a mighty generous pat of butter and some garlic puree into a hot skillet and then threw in a bunch of chicken livers cooked them just until they were heated through, but not quite brown in the middle. They were divine right out of the pan, but later after cooling, icko. Eat 'em fresh.

If you really just don't like liver flavor, you can mix a few frozen chunks of it in a blender with some frozen strawberries or cherries, then put it in a drink cup with a lid (so you can't smell the liver), and drink it through a straw.